Recipe by Sharlene~W
An adaptation from The Italian-American Cookbook. The smaller the shrimp the longer the prep time! I learned that the hard way years ago when I was having guest for dinner and they arrived long before I was finished peeling and deveining the shrimp.
Top Review by foodlover1957
This recipe is just what I was looking for - a simple and light version of scampi! Just made it now so it's all ready for when we get back from the lake. Sauteed up some green beans the same way and will have it over brown and wild rice. Used cilantro because I didn't have any fresh parsley on hand and it gave it a nice zing. Thanks! Maybe I'll whip up some peach salsa to have with it too. Thanks!
- 2 teaspoons olive oil
- 28 large shrimp, peeled and deveined (about 1 1/2 pounds)
- 3 cloves garlic, minced
- 1⁄3 cup dry white wine (Sauvignon Blanc)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄4 cup fresh flat-leaf parsley, chopped
- 1 tablespoon fresh lemon juice
Directions See How It's Made
- Heat oil in a large skillet over medium-high heat.
- Add shrimp, saute 1 minute.
- Add garlic, saute 1 minute.
- Stir in wine, salt, and pepper, bring mixture to a boil.
- Reduce heat to medium, cook 30 seconds.
- Add parsley and lemon juice, toss well to coat.
- Cook 1 minute or until shrimp are done.