I have tried various versions of Garlic Shrimp Scampi over the years but could never really get that restaurant quality garlic sauce just right. I found the ingredients a while ago but somehow the sauce was still not right. Then it came to me, the ingredients were good, but the technique had to change. Eureka, this is it, this recipe is perfect!
Rate this recipe!
30 Minute Meal, All-Seasons, Cooking for one, Delicious, Easypeasy for One
I used a plastic bag for the shrimp and marinade, but I would recommend a small mixing bowl instead as it would be easier to scrape the marinade into your skillet after you have removed the shrimp.
Degree of Difficulty
1/2mediumSpanish onionpeeled and roughly chopped
kosher salt to taste
freshly ground black pepper
510-15count uncooked shrimp per person
3-4sprigsfresh parsley sprigschopped
Gather all ingredients before starting recipe
Peel onion and roughly chop into pieces. Peel 3 cloves of garlic and roughly chop.
Peel and de-vein uncooked shrimp
Transfer garlic, onion, olive oil, salt and freshly ground black pepper to a food processor. Pulse until combined and the puree the mixture.
Combine the shrimp and the garlic, onion, oil mixture in a plastic resalable bag or a glass mixing bowl and marinate for 1 hour.
Heat a medium skillet over medium high heat. Remove the shrimp from marinade, and pour marinade into the pre heated skillet. Add chopped parsley and saute the mixture for 5-6 minutes, or until the mixture starts getting fragrant. You don't want to brown the mixture but instead sauté until the raw flavor is cooked out.
Add the shrimp and cook for 2-3 minutes on one side, or until the shrimp starts to turn pink then turn over and cook for another minute or so, or until both sides are pink.
Serve with fresh white basmati rice. Spoon pan juices over shrimp and rice.