Shrimp Scampi Recipe

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  1 lbs Shrimp
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  0.5 tsp ½ Tsp Salt, Divided ($0.03)
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  0.5 tsp ½ Tsp Freshly Cracked Black Pepper, Divided ($0.03)
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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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  2 tbsp Butter
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  4 Garlic(12g)
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  0.3 tsp Tony Chachere's Original Creole seasoning blend
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  0.5 cup Low Sodium Chicken Broth
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  2 tbsp Parsley, Fresh
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  2 tbsp Lemon Juice, Fresh
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  0.1 tsp Red pepper flakes

Instructions

1. 1If using frozen shrimp, place in a colander and run cool water over them for 5 minutes until completely thawed. Pat the shrimp dry on both sides with paper towels and season evenly with the Creole seasoning.
2. 2In a large 12-inch skillet, heat the olive oil and butter together over medium heat for 1–2 minutes until the butter is melted and foaming. Add the minced garlic and sauté for 30 seconds until fragrant, stirring constantly.
3. 3Pour in the chicken broth and stir to combine with the garlic and fat. Simmer over medium heat for 2–3 minutes, stirring occasionally, until the sauce reduces by roughly half and thickens slightly.
4. 4Add the shrimp to the skillet in a single layer and cook over medium-high heat for 2 minutes without moving them, until the undersides turn pink and opaque.
5. 5Flip the shrimp and cook for another 2 minutes over medium-high heat until the second side is pink and opaque and the shrimp have curled slightly—do not overcook.
6. 6Remove the skillet from heat. Stir in the fresh parsley, fresh lemon juice, and red pepper flakes. Toss the shrimp gently to coat evenly with the sauce.
7. 7Divide the shrimp scampi evenly into 4 airtight containers while hot, ensuring each portion receives equal shrimp and sauce. Refrigerate for up to 3 days.
8. 8To serve, reheat gently over medium heat or in the microwave at 50% power for 2–3 minutes until warmed through, then serve over pasta or rice of your choice.