Traditional Italian Shrimp Scampi

1. 1

   Clean Shrimp by removing the shell but leaving the tail on & removing the bottom vein & then butterfly the shrimp by slicing open the top down to the top vein all the way down to the top vein & remove & rinse the cleaned butterflied shrimp

2. 2

   Salt & pepper the cleaned shrimp

3. 3

   Finely dice the shallots & mince the garlic

4. 4

   In a saute pan add the olive oil & 2 tablespoons of the butter on a medium high heat & then add the shallots and garlic with a pinch of red pepper flake & cook until shallots are clear but dont brown the garlic

5. 5

   Add the shrimp & saute until they turn color & remove immediately...they don't have to be cooked all the way through.

6. 6

   Add the white wine to the pan with the remaining 2 tablespoons of butter & the juice of a lemon & let simmer for a few minutes

7. 7

   Add the shrimp back to the pan with the finely minced parsely & cook & toss for a minute or two depending on how big the shrimp are

8. 8

   Plate, serve, eat & enjoy

9. 9

   Also delicious on top of spaghetti just double the sauce recipe

* Per serving · 4 servings · Values may vary.