Roasted Shrimp Scampi
My favorite recipes are the ones I call fancy-not-fancy. A little luxurious, but so quick and easy they might actually qualify as 15-minute meals. Roasted shrimp scampi is the perfect example of fancy-not-fancy — ultra quick, and ridiculously good, with broiled shrimp swimming in garlicky white wine and butter, with parsley and flecks of red pepper.
Ingredients
- 2 pounds medium (26/30) shrimp, peeled, deveined, and tails removed
- 1/2 cup unsalted butter
- Coarse kosher salt and freshly ground black pepper
- 4 cloves garlic, very finely minced
- Dash of crushed red pepper flakes, optional
- 1 lemon, zested and juiced, about 3 tablespoons juice
- 1/4 cup dry white wine
- 3 tablespoons finely chopped Italian parsley
- Lemon wedges, to serve
- Heat the oven to broil. Move a rack into the top third of the oven. If necessary, thaw the shrimp under cold running water. If already thawed, rinse lightly then pat very dry with paper towels and transfer to a large bowl.
- Melt the butter in a medium saucepan. Pour about half of the butter over the shrimp, and toss to coat. Season the shrimp generously with salt and pepper.
- Return the remaining butter to low heat. Stir in the garlic and warm for about 1 minute or until fragrant. Add the red pepper flakes, if using, and lemon zest, and stir over low heat for about 1 minute. Whisk in the wine and lemon juice. Keep warm over very low heat.
- Spread the shrimp in a single layer on a baking sheet and roast for 4 minutes or until pink, stirring halfway through.
- Toss the shrimp with the butter sauce and the parsley. Serve immediately over pasta or vegetables with lemon wedges on the side.