Shrimp Scampi from the Wool Growers Basque Restaurant

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READY IN: 30mins
Recipe by carrie sheridan

from a Bakersfield CA restaurant

Ingredients Nutrition


  1. Saute raw, shelled, deveined shrimps in olive oil until the shrimps turn pink ~ just a minute or two! Don't overcook these.
  2. Remove shrimp.
  3. Warm wine over medium heat ~ but do not boil. Lower flame to low heat and add shrimp and cook for 1 minute.
  4. Add 1-1/2 cups butter and melt.
  5. Add 1/4 cup lemon juice.
  6. Add 1/4 cup heavy cream and cook until the sauce thickens ~ again, just a minute or 2.
  7. Sprinkle with 2 T chopped parsley and serve over rice or pasta or just by itself.
  8. Note: minced garlic TO TASTE can be added to this at any stage ~ from sauteing the raw shrimp through the last step of adding the heavy cream.

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