Corn Salad with Chile and Lime
Avocado and Sugar Snap Pea Salad
Cacio e Pepe Roasted Asparagus
Classic Shrimp Scampi
2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
½ cup dry white wine or broth
¾ teaspoon kosher salt, or to taste
1/8 teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper
1¾ pounds large or extra-large shrimp, shelled
1/3 cup chopped parsley
Freshly squeezed juice of half a lemon
Cooked pasta or crusty bread
In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.
Recipe adapted from NYT Cooking.
Yield: 4 servings