(Modified very slightly from From NY Times Cooking)


2 tablespoons butter

2 tablespoons extra-virgin olive oil

4 garlic cloves, very finely chopped

½ cup dry white wine

¾ teaspoon kosher salt, or to taste

⅛ teaspoon crushed red pepper flakes

Freshly ground black pepper

1 ¾ pounds large or extra-large shrimp, shelled

⅓ cup chopped parsley

Freshly squeezed juice of half a lemon

Cooked pasta -- I suggest capellini or another fine pasta to absorb the sauce.


In a large skillet, melt butter with olive oil.

Add garlic and sauté until fragrant, about 1 minute.

Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer.

Let wine reduce by half, about 2 minutes.

Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size.

Stir in the parsley and lemon juice and serve over the pasta.

Alpharetta,    01/26/2018<br />
NYT Cooking: Classic Shrimp Scampi<br />
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