Shrimp Scampi Recipe

Ingredients

• 1 lb. shrimp, peeled and deveined* ($8.99)
• ½ tsp salt, divided ($0.03)
• ½ tsp freshly cracked black pepper, divided ($0.03)
• 2 Tbsp olive oil ($0.24)
• 2 Tbsp butter ($0.28)
• 4 cloves of garlic, minced ($0.32)
• ¼ tsp Tony’s Chachere’s Creole seasoning ($0.03)
• ½ cup chicken broth** ($0.08)
• 2 Tbsp chopped fresh parsley ($0.20)
• 2 Tbsp fresh lemon juice*** ($0.79)
• ⅛ tsp chili flakes (optional) ($0.02)

Steps

1. 1

   If your shrimp is frozen, start by thawing the shrimp first. I chose frozen, peeled, deveined, and tail-off shrimp. Place the shrimp in a colander and run cool water over them for a couple of minutes, or until thawed. Mine took 5 minutes to thaw.

2. 2

   Place the shrimp on a cutting board and pat dry on both sides with paper towels. Season the shrimp with ¼ tsp salt and ¼ tsp black pepper. Set the shrimp to the side.

3. 3

   In a large 12-inch skillet, add the olive oil and butter and heat over medium heat. Once the skillet is hot, add the minced garlic and sauté for 30 seconds.

4. 4

   Next add ¼ tsp salt, ¼ tsp black pepper, Creole seasoning, and the chicken broth. Whisk everything together and simmer the sauce for 2-3 minutes, allowing it to reduce by roughly half.

5. 5

   Now add the shrimp to the skillet. Cook the shrimp for roughly 2 minutes on the first side, just until it is pink and opaque. Be careful not to overcook the shrimp.

6. 6

   Flip the shrimp and cook on the second side. Stir in the chopped parsley, lemon juice, and chili flakes (optional). Cook for roughly 2 minutes on the second side, just until it is pink and opaque.

7. 7

   Remove the skillet from the heat. Toss the shrimp with the sauce and serve over a bed of pasta with extra fresh parsley and lemons. Enjoy!