When I made this shrimp scampi dish, I used too much lemon juice. I now own a nice little lemon juicer that has a measuring cup attached to it. Next time I make this I will also probably double the amount of sauce I make. Other than too much lemon, the flavor was really good. The shrimp turned out great!
1 1/2 pound raw jumbo shrimp, shelled and deveined
salt and ground black pepper
2 tablespoons unsalted butter
4 teaspoons minced garlic
1 tablespoon lemon juice
1/4 cup dry white wine
1/4 teaspoon grated lemon zest
2 teaspoons chopped flat leaf parsley leaves
- Completely dry the shrimp with a paper towel.
- Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Melt the butter to the skillet. Cook the shrimp for 1 minute. Add the garlic and cook for 1 more minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.
- Return the skillet to the heat and pour in the white wine and lemon juice. Cook until slightly thickeneda around 30 seconds. Scrape up the bits from the bottom of the pan with a wooden spoon. Stir in the lemon zest and the parsley into the sauce. Pour the sauce over the shrimp and toss to combine.
- Serve over your favorite pasta and enjoy!