Shrimp Scampi Drenched In Garlic Butter |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Don't tell your Cardiologist you made this! But it is SO good! Ingredients:
14 tablespoons butter (no margarine please!), divided |
2 tablespoons garlic, peeled and minced, divided |
1 cup clam juice |
1/4 cup all-purpose flour |
2 tablespoons flat-leaf parsley, minced, divided |
2/3 cup dry white wine, divided |
juice of 1 1/2 lemons, divided |
2 teaspoons dried basil, divided |
salt and ground black pepper to taste |
1/2 cup light cream or half and half |
1/3 cup olive oil |
1/2 teaspoon crushed red pepper flakes |
3 pounds large shrimp, peeled and deveined |
1 1/2 to 2 pounds linguine, cooked and drained |
additional fresh parsley for garnish (optional) |
Directions:
1. In large saucepan, melt 12 tablespoons butter. Add 1 tablespoon garlic and saute 1 minute or until fragrant.
2. In separate bowl, whisk together clam juice, flour and 1 tablespoon fresh parsley.
3. Pour into saucepan and stir until smooth.
4. Stir in 1/3 cup wine, juice of 1/2 lemon, 1 teaspoon dried basil, salt and pepper. Cook, stirring constantly until thickened.
5. Gradually add cream or half and half. Stir until combined.
6. Simmer 20 to 30 minutes over low heat.
7. Meanwhile, in large skillet, melt remaining 2 tablespoons butter with oil. Add 1 tablespoon garlic, juice of 1 lemon, 1 tablespoon parsley, red pepper flakes, 1 teaspoon dried basil, 1/3 cup white wine, salt and pepper.
8. At last minute before sauce is finished cooking, add shrimp to skillet and saute just until shrimp turn pink.
9. Combine shrimp with sauce.
10. Serve over pasta sprinkled with additional parsley.
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