Ahhh! Shrimp Scampi. What more can one say? Luscious, succulent shrimp, in a butter-garlic sauce with white wine, fresh parsley, a drop of hot pepper flakes, and a spritz of fresh lemon. There you go, that's the recipe. Now if you think I have proportions, well, think again! In the true Italian spirit, I just wing this recipe, but today, just for you, I will try to come up with proportions.
The most important proportion, naturally, is how much shrimp to use, and I hope we all realize that depends on how many people you are feeding. Well, normally, yes, but this household loves shrimp, so my proportion might be a little high. For five of us i make 2 pounds of shrimp. There will be leftovers, not much, but there will be a late night snack for someone. I use the 21-25 count shrimp, less peeling is how I see it.
I use 1/2 pound of butter, that's 2 sticks, unsalted if you have it; 12 cloves of garlic, or 4 heaping tablespoons of jarred minced garlic; 2 tablespoons good olive oil; a palmful of chopped fresh flat-leaf parsley; 1/2 tablespoon crushed red pepper flakes, or more to your own family's liking; 1/4 cup white wine--I use sauterne, but any dry to semi-dry wine will do; and just a squirt of fresh lemon juice. Oh, and believe it or not, you still need a dash or two of Kosher salt.
Heat the olive oil over medium heat until it starts to ripple, not smoke. Add the butter and stir it around to melt it. Once all the butter is melted add the garlic and let it come to a simmer. When you start to smell the garlic and LONG before it begins to color, add the wine, the red pepper flakes and the spritz of lemon. Allow it to simmer 3 minutes. Add the shrimp, and toss until the shrimp begin to turn pink. Toss in the parsley, remove from the heat, and keep tossing until the shrimp is fully cooked. Add the salt, toss again, and then serve over pasta, if desired. I made homemade noodles again, so we're having it over that, along with homemade bread, and a tossed salad. Who can say touchdown?