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How to make shrimp scampi

If you are a fan of seafood, this recipe is for you! Before using the shrimp, rinse the shrimp in cold water, drain well and pat them dry. Makes 4 servings.

79
STEPS
INGREDIENTS

In a medium bowl, mix together the flour, salt, & pepper with a whisk. Add the shrimp to the bowl. Mix well with your hands to coat the shrimp with the flour mixture.

In a medium bowl, mix together the flour, salt, & pepper with a whisk. Add the shrimp to the bowl. Mix well with your hands to coat the shrimp with the flour mixture.

Place the floured shrimp in a medium, fine mesh strainer held over the sink. Shake the strainer to remove any excess flour from the shrimp. Set aside.

Place the floured shrimp in a medium, fine mesh strainer held over the sink. Shake the strainer to remove any excess flour from the shrimp. Set aside.

Heat a large skillet/saut\u00e9 pan over medium heat for 1 1/2 minutes. Add the oil to the skillet and heat for 20 seconds. Add the shrimp, minced shallot & garlic to the skillet & cook. Stir for 1 minute.

Heat a large skillet/sauté pan over medium heat for 1 1/2 minutes. Add the oil to the skillet and heat for 20 seconds. Add the shrimp, minced shallot & garlic to the skillet & cook. Stir for 1 minute.

Add the clam juice, lemon juice and butter to the skillet. Cook, stirring occasionally, until the shrimp are just firm and opaque and the sauce has thickened slightly, about 2 to 3 minutes.

Add the clam juice, lemon juice and butter to the skillet. Cook, stirring occasionally, until the shrimp are just firm and opaque and the sauce has thickened slightly, about 2 to 3 minutes.

Turn off the heat and stir the chopped parsley into the mixture. Serve with pasta or rice.

Turn off the heat and stir the chopped parsley into the mixture. Serve with pasta or rice.

  • 1/4c all-purpose flour
  • 1/4tsp salt
  • 1/4tsp pepper
  • 1.0lb large peeled raw shrimp
  • 2.0Tbsp extra virgin olive oil
  • 1.0 shallot, minced
  • 3.0 cloves garlic, minced
  • 1/2c bottled clam juice
  • 1.0Tbsp fresh lemon juice
  • 1/4c unsalted butter cut into 1/2 inch cubes
  • 2.0Tbsp finely chopped Italian parsley