Easy Best Tasting Shrimp Scampi

My father-in-law was a food snob. He had great taste, and he knew what he liked. I admired him more in the short time I knew him than most people I’ve known for a lifetime.

He shared this recipe with a very few, select people. It was an honor to have him show me in my own kitchen how to make this delicious dish. But more than knowing how to make fantastic shrimp scampi, knowing all of what this recipe meant to my husband’s family – and getting to be a part of that for close to 20 years – that is the real treat.

Always cook when you’re hungry. Imagine the tastes and savor the journey. The trick is not to overcook the shrimp, but the real secret is in adding the ingredients in the right order. Add the garlic too soon and you’ll lose the taste. Add it too late and it won’t infuse with your meat.

And the wine. I fondly remember Jim teaching me how to make Shrimp Scampi. He poured us both a glass of wine. He handed me my glass and we both smelled it, then he slowly took a small sip. He said we should savor it and really get in the flavor of this dish. Let it soak in…

JR’s Shrimp Scampi

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Easy Best Tasting Shrimp Scampi
This is the best and easiest shrimp scampi you will ever make or eat!
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Rinse shrimp and set aside. Add oil and butter in large skillet over medium heat.
  2. Cook garlic 1-2 minutes or until softened but not browned. Then, add one at a time allowing 5 minutes cook time between each (in order: wine, onion, lemon). Sample (taste) and add more to taste. If you want a stronger garlic taste, add it after wine.
  3. Cook on very low heat. Saute' 15-25 minutes until achieving desired taste, then add shrimp. Cook until shrimp are pink and firm (2 minutes if adding raw shrimp, less than 1 minute if adding cooked shrimp). Do not overcook shrimp!
  4. Add chopped parsley and salt and pepper to taste before serving. Garnish with lemon slices and parsley sprigs if desired.
Recipe Notes

Serves 4 as a main dish or 8 as a first course. Serve with white rice, jasmine rice or angel hair pasta.

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