With Prime Rib being the centerpiece of many holiday dinners, I thought I would share a recipe that accompanies it beautifully. The majority of my family enjoys beef, but I have found having the addition of shrimp to our holiday dinners is not only a special treat, but it also makes some of my guests, who prefer less red meat, happy because they have another option. Shrimp is a great way of doing this, so today I’m sharing my Shrimp Scampi recipe.
If you think making Shrimp Scampi is hard, you’ll be pleasantly surprised to know that it’s not. It’s very simple, but yet elegant enough to have your family and friends thinking you are getting all fancy on them.
To make Shrimp Scampi, you will need…what else? Shrimp. You can use just about any kind, but for me, I used a 2 lb. bag of Bay Harbor Frozen Shrimp (raw without tails), which is on sale this week at Smart and Final for $11.98 (which works out to be $5.99 per pound). Cooked shrimp is also on sale at Smart and Final, if you prefer to use that.
Some of the other ingredients I needed to pull together was minced garlic, parsley flakes, olive oil, butter, white wine, lemon juice, and salt and pepper.
One of the first steps in making my Shrimp Scampi is melting butter and heating it with olive oil in a skillet. After it’s all melted and heated together, you add your garlic to it and cook the garlic for about a minute. You don’t want to cook it any longer than that as garlic does burn easily and can turn bitter.
After cooking the garlic for a minute, you are ready to add your thawed (and drained) shrimp. Put them into the butter/garlic mixture and sprinkle with salt, pepper, and red pepper flakes. Gently combine everything and continue cooking just until your shrimp turns pink and is no longer grey. Be sure to keep watch – shrimp doesn’t cook very long.
Now that your shrimp is pink, it’s done. Using a slotted spoon, remove the shrimp from the butter sauce to a bowl. Cover and keep warm.
You are now ready to add your white wine and lemon juice to the butter sauce.
Stir in the wine and lemon juice into the sauce which is heating over medium-high heat. Continue heating and stirring the mixture until it thickens a bit.
After it’s thickened, toss the shrimp back into the skillet, coating it with the butter sauce. Sprinkle in the parsley flakes and combine.
Spoon the shrimp into a serving dish or directly onto individual plates. Drizzle with a bit more sauce, if desired, and you can even top with a sprinkle of breadcrumbs.
- ¼ cup butter, unsalted
- ⅓ cup olive oil
- 3 tablespoons garlic, minced
- 2 pound shrimp, thawed and drained, shelled and de-veined
- 3 teaspoons salt
- ½ teaspoon pepper
- ½ teaspoon red pepper flakes (can add less or more if you would like)
- 1 cup dry white wine
- ¼ cup lemon juice
- ⅛ cup dried parsley leaves
- In a large skillet over medium-high heat butter and olive oil together. Add garlic and cook for 1 minute. Add shrimp to the butter/garlic mixture, sprinkle with salt, pepper, and red pepper flakes; gently combine.
- Cook shrimp until all have turned pink and are no longer grey (about 5 minutes). With a slotted spoon, remove shrimp from the skillet to a bowl; cover and set aside.
- Add wine and lemon juice to butter sauce in skillet and bring to a boil. Continue to cook over medium-high heat until mixture has thickened. Remove from heat and add the shrimp back into the mixture. Sprinkle with dried parsley and gently combine with sauce and shrimp.
Note: I recommend using raw shrimp, but if you prefer to use cooked shrimp, you won’t have to cook as long in the butter/garlic sauce. Cook just long enough to coat the shrimp and to heat it through.
While I don’t have photos available to show you my simple prime rib, I did want to share my recipe with those of you who are interested. Prime Rib is actually very easy to cook, but the key to cooking a great prime rib is a good meat thermometer. To determine when it’s properly done, you’ll want to check the internal temperature of the roast, rather than the time on the clock.
- 1 standing rib roast (prime rib roast), 8-10 pounds
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 teaspoons garlic powder
- Remove roast from refrigerator and set on counter top for 2-3 hours, to bring to room temperature.
- In a small bowl, combine salt, pepper, and garlic.
- Preheat oven to 500°F. Place the roast in a roasting pan, rib side down. Rub the roast with the seasonings and place in oven, uncovered. Allow to cook at 500°F for 15 minutes.
- After 15 minutes at 500°F, reduce the heat to 325°F. Continue cooking until a meat thermometer inserted into thickest part of roast (without touching fat or bone) registers 110-115°F for rare, 120-125°F for medium-rare, and 130-135°F for medium (roast will continue to cook once removed from oven and the temperature will rise about 5-10° more).
- Remove from oven and lightly cover with foil. Allow roast to rest for 20 minutes before carving.
This shop has been compensated as part of a social shopper insights study for #collectivebias. All opinions, as always, are 100% my own.