My husband loves shrimp. He’s Cajun, so that isn’t really a surprise. He keeps bugging me to make crawfish, too. Shellfish and I have something of a torrid past, as one of my earliest memories is getting violently ill at a seafood restaurant. I still have a hard time finding the smell of cooking shrimp appetizing, but I am coming around to the flavor. This Shrimp Scampi is my favorite shrimp recipe to date, which is kind of amazing considering how easy it is and how few ingredients are involved. A flavorful sauce of olive oil, garlic, and white wine (if you’re very sensitive to wine, you can use broth instead) makes these little critters the perfect accompaniment to just about any side.
- ⅓ cup extra virgin olive oil
- 3 garlic cloves, minced
- 1 lb shrimp, peeled
- ⅓ cup dry white wine or bone broth
- 1 tbsp lemon juice
- ¼ cup parsley, chopped
- Cook the garlic in the olive oil over medium heat, stirring occasionally, for five minutes.
- Raise the heat to medium-high and add the shrimp. Cook, stirring, another five minutes, until the shrimp is done.
- Add the wine and butter and cook another minute, then add the lemon juice and stir well.
- Garnish with the parsley to serve.
Is this missing an ingredient? Why does it say to add butter in step 3?
Sorry, it should say oil! The non-AIP version I make for my family uses butter.
How much extra oil should we put in for step 3? Thanks in advance 🙂