Every week when I sit down to plan our weekly menu I turn to my husband and ask, “is there anything in particular you would like to have for dinner this week?” While I wear the chef’s hat in our relationship, I love to incorporate his favorites. And while his favorites are usually carbohydrate and butter heavy, I typically save them for our weekend indulgent meals :).
A few weekends ago we spent a Saturday walking around downtown, looking at shops and grabbing a bite to eat at our favorite deli. We came across a specialty seafood shop that smelled (let’s say) fresh in the summer heat. Despite my efforts to walk away quickly Evan proclaimed a sudden need for a shrimp scampi dinner. With weekend vacations until the next time we would be together I put it on the back burner until this past weekend.
The combination of freshly squeezed lemons, buttery garlic and parsley clipped from the back porch made this a perfect dinner to enjoy on the patio with a cold glass of rosé. Dive right in!
Classic Shrimp Scampi
- 1 pound shrimp, shelled and deveined
- 1/2 cup flour
- Salt and freshly ground pepper
- 1/2 cup extra virgin olive oil
- 1 cup dry white wine (I used Chardonnay)
- 1 tablespoon Worcestershire sauce
- 1/4 cup chicken stock
- 2 garlic cloves, peeled and minced
- 2 tablespoons of fresh lemon juice
- 4 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped
- Mix the flour with the salt and pepper on a larger plate. Dredge the shrimp into the flour mixture and set aside.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Working in batches, pan fry the shrimp until just golden brown, about 2 minutes on each side. Note: I kept the tails on mine but this is certainly not required!
- Transfer to a paper towel lined plate. Repeat until all shrimp has been cooked.
- Drain oil from pan and return to stove over medium-high heat. Carefully add wine, Worcestershire sauce, garlic, lemon juice and stock to pan.
- Cook until liquid is reduced by half, about 6-8 minutes. Whisk in butter and season to taste with salt and pepper.
- Reduce heat to medium-low and add shrimp to reheat, tossing to coat.
- Sprinkle with parsley just before serving.