Shrimp Scampi

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  Butter(60g)
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  Olive oil(30g)

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

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  Garlic(30g)
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  Wine, White, Dry(180g)
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  ½ teaspoon sea salt
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  Red pepper flakes(3g)
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  Freshly Cracked Black Pepper, To Taste
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  Shrimp(680g)
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  Parsley, Fresh(60g)
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  Lemon Juice, Fresh(30g)

Instructions

1. 1Mince the fresh garlic and chop the fresh parsley; set aside separately.
2. 2Heat the salted butter and olive oil in a large skillet over medium heat until the butter is fully melted, about 1–2 minutes.
3. 3Add the minced garlic and cook, stirring constantly, over medium heat for 1 minute until fragrant.
4. 4Pour in the white wine, increase heat to medium-high, and simmer for 6–7 minutes until the liquid has reduced by half.
5. 5Stir in the red pepper flakes, then add the raw shrimp and cook over medium-high heat, stirring occasionally, for 3–4 minutes until the shrimp are pink, opaque, and the internal texture is firm throughout.
6. 6Remove the skillet from heat, stir in the fresh parsley and lemon juice until combined.
7. 7Divide the shrimp scampi evenly into 6 airtight containers while hot, ensuring each portion receives equal shrimp and sauce.
8. 8Cool to room temperature before sealing and refrigerating for up to 3 days.