Italian Shrimp Scampi

By hanley89

Ingredients

• 3 shallots, peeled and chopped ( about 1/2 cup)
• 7 cloves of garlic, crushed and peeled
• 3/4 cup extra virgin olive oil
• 2 pounds jumbo or extra large shrimp, peeled and deveined
• 4 sprigs of thyme
• 2 1/2 tsp. kosher salt
• 2 cups of white wine
• 2 tbsp. fresh lemon juice
• 6 tabsp. unsalted butter
• 1/2 cup chopped fresh italian parsley
• 1 tbsp. dry breadcrumbs, if needed

Preparation

Step 1

1. Combine shallots, 5 cloves of garlic and 2 tbsp. of the loive oil in a mini food processor. Process to make a smooth paste
2. Pour 6 tbsp. and remaining 2 cloves of garlic into a large skillet over medium high heat. Let the garlic sizzle for a minute, then add half of the shrimp and all of the thyme sprigs. Season with 1/2 tsp. salt and cook until the shrimp are seared but not fully cooked, 1-2 minutes. remove to a plate and repeat with remaining shrimp and another 1/2 tsp of salt. remove the shrimp and thyme from the skillet to the plate
3. Add the remaining 4 tbsp. of olive oil and the garlic-shallot paste to the same skillet set over medium heat. Cook, stirring constantly, until the paste has dried out and begins to stick to the bottom of the skillet, 2-3 minutes. return the tyhme to the skillet and pour in the white wine, lemon juice and remaining 1 1/2 tsp of salt, 4 tbsp. butter and 1 cup of water. Bring the sauce to a rapid boil and cook until reduce by half, 4-5 minutes.
4.When the sauce is reduced, whisk in remaining butter and return the shrimp to the skillet. Cook and toss until the shrimp are coated with the sauce and just cooked through, 2-3 minutes. Stir in parsley. If the sauce still seems a little thin, stir in breadcrumbs and bring to a boil to thicken. serve immediately over rice or pasta