Garlic Butter Shrimp Scampi

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  4 tbsp Butter
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  4 Garlic(12g)
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  1.3 lbs Shrimp
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  1 1 pinch salt (to taste)
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  1 1 pinch cracked pepper (to taste)
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  0.3 cup Wine, White, Dry
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  0.5 tsp Red pepper flakes
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  2 tbsp Lemon Juice, Fresh
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  0.3 cup Parsley, Fresh

Instructions

1. 1Pat the shrimp dry with paper towels and set aside. Mince the fresh garlic, juice the lemon, and chop the fresh parsley.
2. 2Heat the olive oil and salted butter in a large skillet over medium-high heat for 1–2 minutes until the butter is foaming.
3. 3Add the minced garlic and red pepper flakes to the skillet, stirring constantly for 30 seconds to 1 minute until fragrant and golden.
4. 4Add the shrimp to the skillet in a single layer and cook for 1–2 minutes over medium-high heat until the bottoms just begin to turn pink, then flip and cook for another 1–2 minutes until the shrimp is opaque throughout and curled (internal temperature reaches 145°F).
5. 5Pour in the white wine and bring to a simmer over medium-high heat for 1–2 minutes, stirring occasionally, until the liquid reduces by about half and the shrimp is fully cooked through.
6. 6Remove the skillet from heat immediately, then stir in the remaining butter, fresh lemon juice, and chopped parsley until the butter melts and coats the shrimp.
7. 7Divide the garlic butter shrimp evenly into 4 airtight containers while hot, along with the pan sauce.