“This is a good example of how Italian American restaurant cooks adapt a basic Italian food idea. Scampi is a Venetian dialect word for a local prawn, rarely found in American markets. So Italian American cooks use shrimp instead, cooking it with a little garlic.” -John Mariani
Yield: 4 servings (serving size: 7 shrimp)
Ingredients
2 teaspoons olive oil
28 large shrimp, peeled and deveined (about 1 1/2 pounds)
3 garlic cloves, minced
1/3 cup Sauvignon Blanc or other dry white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon fresh lemon juice
Preparation
Heat oil in a large skillet over medium-high heat. Add shrimp; sauté 1 minute. Add garlic; sauté 1 minute. Stir in wine, salt, and pepper; bring mixture to a boil. Reduce heat to medium; cook 30 seconds. Add parsley and juice; toss well to coat. Cook 1 minute or until shrimp are done.
Angela Pifer, Certified Nutritionist
Seattle Based – I work Nationally through Skype
Categories: Select Recipes
