Shrimp in Garlic Sauce

Living in New England is always an adventure!  We have had a really easy winter as far as snow is concerned...but then came March!  Last night we had about a foot of snow!  As they say, March comes in like a lion and goes out like a lamb.

I am a sucker for a good scampi recipe.  When you go to a restaurant and they have shrimp scampi on the menu, it is so wrong!  Scampi, in Italian, means shrimp.  They are telling you that they have a shrimp shrimp recipe.  Evidently, they don't know the Italian language.  I make a Shrimp in garlic sauce.  It is delicious!!  It can be made over pasta, or if you are living low carb, is just as good over spiralized zucchini.  I sometimes add a handful of scallops which makes it even better!  A good olive oil is key.  My friend Holly traveled to Spain last year to play in the World Cup for field hockey and brought home a delicious Spanish olive oil.  The flavors are so deep, and I have ordered more from Amazon.  It is worth every penny and actually a good buy through them.  It is used just to drizzle, not for cooking. (I use it on my avocado toast, bruschetta, and most pasta dishes.)  Enjoy! 

Shrimp in Garlic Sauce

1 lb. large shrimp, peeled and deveined

3 cloves fresh garlic finely minced

1 shallot finely minced

4 tbs. butter divided

2 tbs. olive oil (not the one for drizzle, but still good quality)

1/3 cup white wine

1/2 lemon juiced

1 tsp. sea salt

1/2 tsp. black pepper

2 tbs. chopped fresh parsley

crushed red pepper to taste - optional

either 1 lb. linguini or spiralized zucchini

Add 3 tbs. butter and 2 tbs. olive oil to a pan over medium heat.  Once it is hot, add garlic and shallot.  Saute over low heat for about 5 minutes, do not brown!  Add the shrimp and saute about 2-3 minutes per side, just until pink.  Remove shrimp from pan to a plate.  Turn heat up to medium high.  Add the white wine.  Cook until reduced by about half.  Add the remaining tbs. of butter, lemon juice, salt and pepper and swirl until sauce thickens.  Return shrimp to the pan and heat them through, about 1-2 minutes.  Pour sauce over linguini or zucchini and top with crushed red pepper if you want to spice it up!  Serve with remaining lemon wedges.