Pan-Roasted Scampi

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  • Makes: 4 servings
  • Prep: 25 mins
  • Cook: 5 mins

Pan-Roasted Scampi

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Directions

  1. Peel and devein shrimp, leaving tails intact. Butterfly shrimp. Rinse shrimp and pat dry with paper towels.
  2. In a very large skillet over medium-high heat, combine olive oil and butter. When butter foams, add garlic and crushed red pepper. Cook until garlic is soft, but not brown, about 1 minute.
  3. Add shrimp, placing them in the pan with cut sides opened. Cook, turning once, until shrimp are opaque, about 2 minutes per side.
  4. Add wine, cook and stir until wine evaporates. Sprinkle with parsley and black pepper, if desired, and serve immediately.
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