Scampi al Limone
Description
Ingredients
- 3-4 tablespoons Italian Volcano lemon juice
- 1 pound large shrimp (peeled and deveined)
- 3 tablespoons olive oil
- 4 cloves garlic (minced)
- 1/2 cup dry white wine
- 2 tablespoons unsalted butter
- Salt and black pepper (to taste)
- fresh parsley (chopped, for garnish)
- Cooked pasta (or crusty bread, for serving)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to brown the garlic.
- Increase the heat to medium-high and add the shrimp to the skillet. Cook the shrimp for 2-3 minutes on each side until they turn pink and opaque.
- Remove the shrimp from the skillet and transfer them to a plate. Cover to keep warm.
- Deglaze the skillet with white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for 2-3 minutes until it reduces slightly.
- Add the Italian Volcano lemon juice to the skillet, stirring to combine. Let the sauce simmer for another 2-3 minutes to allow the flavors to meld together.
- Reduce the heat to low and add the butter to the skillet, stirring until it melts and the sauce becomes creamy. Season with salt and black pepper to taste.
- Return the cooked shrimp to the skillet, tossing them in the lemon butter sauce until they are evenly coated.
- Remove the skillet from the heat and garnish the Scampi al Limone with chopped fresh parsley.
Note
Serve the Scampi al Limone immediately, either over cooked pasta or with crusty bread on the side to soak up the delicious sauce.