Ingredients
Method
- Melt 3 tablespoons of butter and add olive oil in a large nonstick pan over medium heat. Stir constantly for butter not to get brown.
- Once melted, add garlic and saute just until fragrant (30 seconds). Add prawns and cook until they start to turn light pink. (This will happen very fast!). Season with salt and pepper.
- Add broth and red pepper flakes, turn heat to medium-low. Simmer until the liquid is reduced in half.
- Finally, add the remaining 1 tablespoon of butter, squeeze in lemon juice, and stir in parsley. Serve immediately.
Nutrition
Video
Notes
- Shrimp - frozen raw larger shrimp with tails or tails off (peeled or unpeeled). But a precooked shrimp will also work. Just need to adjust the cooking time. Also, shrimp in shells will have more flavor (but a bit messy to eat) and are in fact cheaper. This recipe makes very delicious scallops too!
- The liquid should reduce rather quickly, and it is very important not to overcook the shrimp. The flavor and texture will be rubbery and not soft and juicy what they should be.
- You can definitely add even more than 1 tablespoon of butter in the end to make this dish extra ''saucy''! This shrimp scampi without wine has plenty of butter in it already, but still, in case serving it with pasta, I would add more. And in reverse, if serving simply as an appetizer, you can add half less of the butter BUT not recommended simply because the flavor is better with enough butter.