Simple. Scrumptious. Scampi.
This is going to be one of my new go to dinners! Perfect for a Valentine’s dinner, binge watching tv, an elegant appetizer, or just a simple treat. It is very inexpensive and quick to make! What more could you want! Please give this a try and leave me your feedback and remember as always, there is no perfect recipe (well maybe this one lol) and feel free to adjust the garlic amounts.
1/4 Italian bread crumbs
1/4 Panko breadcrumbs
1 TBS olive oil
1 TBS grated parm (opt)
(Start boiling water for angel hair if adding pasta to this dish)
In a skillet, add all ingredients and heat for about 10 minutes stirring often. Don’t let it burn , just let it turn golden and crunchy. Set aside.
One bag frozen 21-25 count jumbo shrimp
Italian flat leaf parsley
2 TBS olive oil
1 1/2 TBS butter (salted preferred)
3 TBS minced garlic (save your self time and mess and use a mini chopper if you have one)
S & P
1/2 cup dry white wine
Mince parsley and set aside
Slice 1 lemon into wedges and juice the other
Shell and de-vein shrimp then cut shrimp lengthwise almost up to the tail
Heat olive oil and butter in skillet until super hot and butter starts to brown
Once the oil and butter is hot add the shrimp and cook for a minute or two until a nice brown color and flip and repeat. Do NOT overcook and watch carefully. Shrimp cooks super fast!
Once done remove from pan Turn on heat and add wine and lemon juice and garlic. Let cook for about 2 minutes then add shrimp back to the pan for a minute.
Plate shrimp and pour on the extra sauce. Top with crumb mixture and parsley.
(if serving with pasta, add cooked noodles to the sauce and mix and coat well. Add shrimp and done)