1¼ pounds large shrimp, peeled and deveined, tails intact
¾ cup dry white wine or low-sodium chicken broth
Grated zest and juice of ½ lemon, plus lemon wedges for serving
⅓ cup chopped fresh parsley
⅓ cup chopped fresh chives
Instructions
Preheat the broiler. Heat the olive oil and 2 tablespoons butter in a large ovenproof skillet over medium heat. Add the garlic, ½ teaspoon salt and the red pepper flakes and cook 1 to 2 minutes; remove from the heat. Brush both sides of the bread with some of the garlic mixture and arrange on a baking sheet. Broil the bread until toasted, about 1 minute per side. Divide the bread among 4 bowls.
Place the skillet with the remaining garlic mixture over medium-high heat. Add the shrimp and toss to coat, then stir in the wine and lemon zest and juice. Cook until the shrimp are just pink. Transfer the shrimp with a slotted spoon to the bowls.
Return the skillet to high heat and boil the cooking liquid until slightly thickened, 1 to 2 minutes. Stir in the parsley and chives. Whisk in the remaining 1 tablespoon butter and simmer 1 to 2 more minutes; pour over the shrimp. Serve with lemon wedges.
Nutrition Information
Calories: 578 Fat: 22 g Trans fat: 7 g Carbohydrates: 44 g Sodium: 963 mg Fiber: 4 g Protein: 38 g Cholesterol: 299 mg
Recipe by The Amiable Cooks at https://theamiablecooks.com/shrimp-scampi-with-garlic-toasts/