Shrimp Scampi
By Kath Dedon
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The Minimalist (Mark Bittman) does it again! I’ve made Shrimp Scampi before, but this is the first time I’ve tried his version from How to Cook Everything. Other recipes use butter, but he uses all olive oil. We loved it! Very simple and all of the flavors shine. It’s delicious served over rice.
The parsley is a really important ingredient in this recipe; for best results, don’t omit it.
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Shrimp Scampi
(Adapted from Mark Bittman’s recipe in How to Cook Everything)
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Serves 4
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1/3 cup olive oil
3 – 4 large cloves garlic, sliced into thin slices
1½ pounds shrimp, peeled, rinsed, and dried
Salt
Pepper
¼ cup chopped fresh parsley, plus more for garnish
1 tablespoon lemon juice
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1. Heat the oil in a large skillet over low heat.
2. Add the garlic, and stir until it is golden.
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Garlic turning golden in the olive oil
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3. Raise the heat to medium. Add the shrimp and sprinkle with salt and pepper.
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4. Cook for a few minutes until the shrimp is pink on one side. Turn them over and sprinkle with the ¼ cup parsley.
5. Cook a few minutes more until done. (Total cooking time will be 5 – 10 minutes, depending on the size of your shrimp.)
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6. Stir in the lemon juice, stir and cook for about 30 seconds more.
7. Serve and garnish with additional parsley.
In the kitchen with Kath 
Oooh, that looks delicious! And easy! Do you think it’d be good served over a very simple pasta? Or would that be weird?
I think it would be great over pasta! I’d try using something small, like orzo, or spaghetti or linguine.
I’m a big fan of simple meals. This looks good!
Kristi, I have to say this is probably the simplest shrimp recipe I’ve ever made!
Love this recipe, simple fast and taste’s great :”)))))