Shrimp Scampi

The beauty of this dish is that it can be served many ways: over rice, tossed with pasta, plain with a side of crusty herb buttered bread, or as an appetizer with small toothpicks. We urge you: don’t skip the marinade step - it really gives the shrimp lots of garlicky flavour and sets this apart from other scampi recipes.

2 cloves garlic, grated
2 cloves garlic, thinly sliced
1 tsp. kosher salt
3 Tbsp. olive oil, divided
1 lb large shrimp, peeled, deveined
¼ tsp. red pepper flakes
¼ cup dry white wine
1 Tbsp. lemon juice, freshly squeezed
¼ cup (½ stick) unsalted butter
3 Tbsp. fresh parsley, chopped

To Serve:
warm crusty bread

Whisk grated garlic, salt, and 1 Tbsp. oil in a medium bowl. Add shrimp, toss to coat, and chill, uncovered, at least 30 minutes and up to 1 hour.

Heat remaining 2 Tbsp. oil in a large skillet over medium and cook shrimp mixture, being careful not to let shrimp or garlic brown, until shrimp is pink but still slightly underdone, about 1 minute per side.

Transfer to a plate with a slotted spoon, leaving as much oil in pan as possible. Add sliced garlic and red pepper to skillet and cook, tossing, until fragrant, about 1 minute. Add wine and lemon juice and cook, stirring occasionally, until reduced by half, about 2 minutes. Add butter and cook, stirring and swirling pan occasionally, until butter is melted and sauce is thickened, about 5 minutes more.

Scrape shrimp along with any accumulated juices into skillet. Toss to coat and cook until shrimp are fully cooked through, about 2 minutes. Transfer to a platter, top with parsley, and serve with bread for dipping alongside.

Makes 4 servings.