I know not everyone is a seafood-slash-shrimp lover but if I could eat one protein for the rest of my life, it would probably be shrimp. I loooove it. But because it isn’t the cheapest thing to buy at the store, I’m very, very choosy with the way I eat my shrimp. I want to know it’s going to be a home run kind of meal.
And this is. Yep. A deliciously tasty shrimp dish that comes together in 20-minutes. The succulent shrimp are bathed in a garlic, lightly buttery sauce with a lovely zing of fresh lemon. The only downside is that my kids love shrimp just as much as I do which means I have to share (or make double).
This meal ranks up there as one of our favorites because:
1) Like I mentioned, it’s so stinking fast to make. I don’t know about you but a 20-minute meal is akin to angels singing from the heavens.
2) It’s fun to serve it on a big platter in the center of the table so everyone can scoop and dip to their heart’s content. Communal platters bring our family closer together (except when family members who shall remain nameless start throwing elbows to get to the last shrimpy).
3) Speaking of dipping, I usually serve this shrimp scampi with some type of crusty bread perfect for dunking in the luscious broth. It is divine beyond words and is probably the real reason the kids love it so much.
Served with a steamed vegetable, like broccoli or asparagus, and always some fresh, seasonal fruit and a green salad and you have one of my favorite meals of all time (you could definitely toss it with some pasta, too). Simple and just so completely delicious.
- 1 tablespoon olive oil
- 4 garlic cloves, pressed or finely minced
- 1/3 cup bottled clam juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
- 2 tablespoons cold butter
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- Lemon wedges, for serving
- In a large pot or skillet, heat the olive oil over medium heat until rippling. Add the garlic and cook, stirring constantly, until fragrant, 30 seconds or so (don't let it burn!). Add the clam juice, salt and pepper. Bring the mixture to a boil.
- Add the shrimp, cover and cook until the shrimp are pink and just cooked through, about 3-4 minutes, stirring once about halfway through.
- Scoop the shrimp out of the pan using a slotted spoon and reserve on a large plate or platter. Bring the sauce to a boil over medium-high heat and cook for 1-2 minutes until the mixture is slightly reduced.
- Whisk in the butter until melted. Stir in the lemon juice and parsley. Season with additional salt and pepper to taste, if needed. Pour the sauce over the shrimp. Serve immediately with lemon wedges.
Recipe Source: adapted slightly from The Best of America’s Test Kitchen 2008 (I cut the butter in half)