Shrimp + Butter + Garlic = YUM. This is just one of those great weeknight meals when you have a limited amount of time, but you want something quick, easy and delicious. Aside from the shrimp, much of it can be found around the homestead or a well stocked pantry. I made this for two people, or for myself and leftovers the next day. Doubling up is a cinch!
Ingredients for Thirty Minute Shrimp Scampi
Basmati Rice, cook as directed
2 tablespoons of Wegmans Basting Oil, or Olive Oil
2 Shallots, minced
1/2 pound Shrimp, shelled and deveined
2-3 cloves of Garlic, minced
3 tablespoons of Butter, unsalted
1/4 cup White Cooking Wine, or other dry white wine or Chicken Broth when in a pinch
1/2 Lemon, juiced
4 tablespoons of Parmesan cheese, shredded
Salt and Pepper to taste
Start cooking your Rice as directed. You’ll want two cups of cooked Rice total, or one cup of Rice per person.
Prepare your Shrimp by gently rinsing them and allowing them to sit on a paper towel to remove all excess moisture.
Heat a skillet on medium heat. Add your Basting Oil (or Olive Oil) and once it gets up to temperature (when it starts to smoke) add your Shallots. Allow to cook for about 2-3 minutes, or until the Shallots become translucent in color. Add your Shrimp and space out evenly in the skillet. Cook for 1-2 minutes on the first side and flip. Add in your Garlic, if you’re not a huge Garlic fan, add your Garlic with the Shallots so the flavor can mellow out a bit more.
Slide your Butter into the pan and allow to fully melt. Add in your Wine or Chicken Broth and allow to come to a simmer, scraping up bits from the bottom of the pan. Remove from heat. Add your Lemon Juice and season with Salt and Pepper to taste.
You’ll have a nice amount of broth which is super yummy, drizzle evenly over beds of Rice. Garnish with Parsley if desired and add your Parmesan before serving! For more greenery, serve with Sugar Snap Peas.