I'm bring this out of the archives by request. Have tried more Scampi recipes than I can remember, but always go back to this one. It is quick, easy and fabulous. Just another recipe from Papa Rossi's Secrets of Italian Cooking. I should look for another copy because my pages are falling out and some of the recipes have so much olive oil on them I have to guess at the ingredients. What do you expect after 30 years.
This can be used as an appetizer or entree. If using for an appetizer serve 2 or 3 shrimp with crusty Italian bread for soaking up the juices, as an entree serve over buttered garlic pasta of your choice. My favorite way is to stand at the stove and eat out of the pan.
If you need extra garlic butter for pasta or for garlic bread, simply smash and mince 2-3 cloves of garlic and blend into 1/2 cup (1 stick) softened butter.
4 servings as entree
2 pounds fresh shrimp with tail shell intact
4 tablespoons butter
4 tablespoons olive oil
1/3 cup good white wine, whatever you're having for dinner is fine
1 tablespoon parsley, finely chopped
1/2 teaspoon fresh basil, finely chopped
1/2 teaspoon fresh oregano, finely chopped
Salt and pepper or House Seasoning, posted earlier
1 tablespoon fresh lemon juice
Clean shrimp; remove shells but leave tail shell intact.
Heat butter and oil in frying pan. Add wine, using more if desired, parsley, basil, oregano, salt and pepper to taste. Heat thoroughly. Add shrimp and saute quickly until shrimp begin to take on color, 2 or 3 minutes. Sprinkle with lemon juice before serving. Serve over your favorite pasta. How easy is that.