Shrimp Scampi has become one of America’s most popular seafood restaurant dishes, though most people have no idea just how quick and easy it is to prepare at home. We sauté an entire julienned zucchini with the shrimp to turn this into a stand-alone dish you don’t even need to serve over pasta.
- 1 tablespoon olive oil
- 2 ½ tablespoons butter
- 2 tablespoons minced garlic
- 1 ½ pounds extra large raw shrimp, peeled and deveined
- 1 large zucchini, thinly julienned
- ⅓ cup dry white wine (see tip)
- Juice of 1 fresh lemon
- 2 tablespoons chopped fresh parsley
- Salt and pepper
- Heat oil, butter, and garlic in a large sauté pan over medium-high heat, and bring up to a sizzle.
- Add the shrimp and julienned zucchini to the pan, and sauté for 1 minute, tossing to cook evenly.
- Add the white wine and lemon juice, bring to a simmer, and continue sautéing for 3 minutes, or until shrimp are pink on the outside and opaque on the inside.
- Remove from heat, toss with chopped fresh parsley, and season with salt and pepper to taste.
HELPFUL TIP: Though white wine is traditional in a scampi sauce, you can substitute ¼ cup water and a tiny pinch of sugar, if desired.