Shrimp Scampi

By calypan

Ingredients

• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1/4 cup dry white wine
• 1/4 cup clam juice
• 2 pounds extra-large shrimp, peeled
• 4 tablespoons cold unsalted butter, cut into 4 pieces
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh parsley leaves
• Lemon wedges for serving

Preparation

Step 1

1. Heat oil in Dutch oven over medium-high heat until shimmering. Add garlic and cook until fragrant, about 30 seconds. Add wine, clam juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper; bring to boil. Add shrimp, cover, and cook until shrimp are slightly translucent, about 2 minutes. Reduce heat to medium, stir, cover, and cook until shrimp are just cooked through, about 2 minutes.

2. Using slotted spoon, transfer shrimp to medium bowl. Bring sauce to boil over medium-high heat and cook until reduced by half, about 1 minute. Whisk butter, 1 piece at a time, into sauce; stir in lemon juice and parsley. Season to taste and pour mixture over shrimp in serving bowl. Serve with lemon wedges.