When thinking of what to make my husband for Valentine’s Day this recipe instantly popped into my head. Before my husband I were married we had our wedding rehearsal dinner at a wonderful little Italian restaurant in our city, the food was so delicious but the standout dish was the shrimp scampi. We keep saying that we will go back to the restaurant to celebrate our anniversary or a special occasion, but it just hasn’t happened yet. This has become my go to recipe for any romantic occasion celebrated at home, and it never disappoints.
I love that this dish looks and tastes complicated, but it is so easy to make! I am a huge garlic fan, so feel free to use a little less garlic if you don’t love it as much as I do! I really think this recipe rivals most Italian restaurants, just make sure to serve it right away or the butter sauce may start to clump together. I serve this on some freshly cooked linguine with a Caesar Salad on the side.
8 tablespoons of butter
1 pound shrimp, peeled and with tails removed
3 tablespoons garlic
Juice of 2 lemons
Splash of dry white wine
Melt 2 tablespoons of the butter in a pan, add garlic and sauté until fragrant. Add raw shrimp and cook until pink.
Add the remaining 6 tablespoons of butter, juice of two lemons and a splash of dry white wine (I find 2-3 tablespoons is plenty). Sauté 5 minutes or until butter is completely melted and the flavors have mixed together.
Serve over your favorite pasta.