SHRIMP SCAMPI
Ingredients:
- Three tablespoons of butter
- two teaspoons of extra virgin olive oil
- four minced garlic cloves
- One and a half pounds of large or jumbo prawns, peeled and deveined
- one teaspoon kosher salt
- one teaspoon red pepper flakes
- one lemon
- two tablespoons of finely chopped fresh parsley
Directions:
- Prepare the sauce. Heat the oil and butter in a big skillet over medium heat. Sauté the garlic for 30 seconds after adding it. Stir in the red pepper flakes, wine, and salt. After bringing to a simmer, reduce by half, stirring often, in about two to three minutes.
- Saute the shrimp. Add the shrimp to the skillet and saute for about 3 minutes, until just cooked through.
- Garnish. Squeeze the lemon juice on top and toss with the parsley.
STORAGE ADVICE:
Store for the week: Since prawns keeps for three to four days in the refrigerator, I love to meal prep them. To make tasty dinners throughout the week, simply give it a quick microwave reheat (like I do in my Spring meal prep!).
Put away for later: Shrimp scampi may be frozen for up to three months, so feel free to repurpose it for another month. Thaw it overnight in the refrigerator before you consume it.
SUGGESTIONS FOR SERVING SCAMPI
Accompany by a side dish. I adore serving cauliflower rice, mashed potatoes or black lentils with shrimp scampi. Next, a serving of sautéed spinach or roasted asparagus with garlic.
Toss with the noodles. A favourite dish of mine in the spring and summer is prawn scampi with freshly made zucchini noodles!
Prepare a dish or salad. This shrimp scampi is a great option whenever you’re looking for a substantial protein to add to your salads or bowls.