Ingredients
Shrimp Scampi
1½ lbs. large or extra-large shrimp, peeled and deveined 4 cloves garlic, chopped 3 Tbsp. unsalted butter 3 Tbsp. extra virgin olive oil ⅛ tsp. red pepper flakes, or to taste ½ cup dry white wine ½ tsp. salt
Recipe by ChefMike McCurdy
Freshly ground pepper, to taste Zest and juice of 1 lemon* 1½ Tbsp. capers,* rinsed and drained, optional 2 Tbsp. chopped Italian parsley
Directions 1. With Universal Series Paring Knife, carefully cut shrimp down the back to butterfly them (don’t cut all the way through). Set aside. 2. Heat butter and olive oil in Universal 4.2 Qt. Stockpot over medium-high heat. Add garlic and pepper flakes and stir constantly until garlic is softened and barely turning golden. Remove and discard garlic. 3. Add wine to Universal 4.2 Qt. Stockpot and cook until reduced by almost half, about 2 minutes. Add shrimp, lemon zest, and capers and sauté, stirring occasionally for about 2 minutes or until pink. 4. Taste for seasoning then add salt, pepper and lemon juice*. Stir in chopped parsley. Remove from heat and serve immediately. *If using capers then only use the zest and juice of ½ lemon, or to taste. 45
