Classic Shrimp Scampi – The New York Times

I don’t think there is a better recipe that you can make in this short amount of time. Hi, I’m Melissa Clark from NYT Cooking, and I am making shrimp scampi. First thing you need is your shrimp. You can get smaller ones. You can use pretty much any size shrimp. If you buy your shrimp already peeled, mincing the garlic and chopping the parsley is pretty much the only prep you have to do for this recipe. As soon as the butter melts, I’ll toss in the garlic. So I’m going to add my red pepper flakes and then also a little bit of salt. And now I’m going to add my white wine. Some black pepper. So while that’s reducing, I’m just going to get my lemon ready. I’m going to halve it, quarter it. If you cut out the white little membrane, the juice will flow more easily. Time to add the shrimp. And basically, when the shrimp are cooked through, this is done. You know that shrimp are done when they turn completely opaque and pink. Throw some parsley in. Salt, lemon. I mean, could that be easier?