Garlic Butter Shrimp Scampi with Zesty Rice

 INGREDIENTS:

1. Shrimp 500 grams, peeled and deveined with tails on or off
2. Oil 1 tbsp
3. Butter 4 tbsp
4. Onion 1 large, finely diced
5. Garlic Cloves 5-6 minced
6. White Wine or Chicken Broth 1/2 cup
7. Lemon Juice 2 tbsp
8. Cream 1/2 cup
9. Red Pepper Flakes 1/2 tsp
10. Salt and Black Pepper to taste
11. Parsley 1 tbsp
12. Cooked Rice for serving

METHOD:

Serving Size: 4-5

Season the shrimp with salt and pepper. 

Heat 1 tbsp of oil and 2 tbsp butter in a skillet over medium-high heat. Add shrimp and cook for about 1-2 minutes per side until just pink and opaque. Remove and set aside.

Heat the remaining oil and butter. Stir in the onion and garlic and cook until the onions are translucent and the garlic is fragrant. 

Add white wine or broth. Stir and let it simmer for 2-3 minutes until slightly reduced.

Stir in the cream and lemon juice (if using chicken broth). Bring to a simmer and cook for 2-3 minutes, or until the sauce has thickened slightly. Season with salt and black pepper to taste. 

Return shrimp to the pan, add red pepper flakes, and toss well in the sauce. 

Garnish with chopped parsley or coriander. Or sprinkle cayenne pepper on top of shrimp scampi before serving. It will add a bit of heat and a nice color contrast.

Serve shrimp scampi over cooked rice or pasta, or with garlic bread alongside a light salad.

NOTE:

For a non-alcoholic version of scampi sauce, substitute the white wine with chicken broth or shrimp stock.