Ingredients:

  • 1 pound (454g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 1/4 teaspoon (1.5g) salt
  • 1/4 teaspoon (1.5g) black pepper
  • 6 tablespoons (85g) unsalted butter
  • 6 cloves garlic, minced (about 2 tablespoons)
  • 1/4 cup (60ml) dry white wine (like Pinot Grigio or Sauvignon Blanc)
  • 1/4 cup (60ml) chicken broth
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1 tablespoon (15ml) chopped fresh parsley, plus more for garnish
  • 1/4 teaspoon (1.5g) red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Toss shrimp with olive oil, salt, and pepper. Set aside.
  2. Melt butter in a large skillet over medium heat. Add garlic and sauté until fragrant (about 1 minute), being careful not to burn.
  3. Pour in white wine and simmer for 1-2 minutes, scraping up any browned bits from the bottom of the pan.
  4. Stir in chicken broth and lemon juice. Bring to a simmer.
  5. Add shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until pink and opaque.
  6. Stir in parsley and red pepper flakes (if using). Season with salt and pepper to taste.
  7. Serve shrimp and scampi sauce over pasta, alongside Cheddar Bay Biscuits, and garnished with fresh parsley and lemon wedges. Enjoy!