Drunken Shrimp Scampi is a lighter version of the original

Drunken Shrimp Scampi

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Drunken Shrimp Scampi, the name says it all! I love shrimp scampi but most versions are loaded with lots of butter and oil. This recipe has so much less fat but yet is still full of flavor! A very important aspect to making Drunken Shrimp Scampi is the wine, but not just any wine, a good quality wine that you would drink. Don’t ever use cooking wine in recipes as it is not good and loaded with a lot of salt. Believe me it tastes horrible and so salty, which means it will make your food taste horrible and salty as well. My favorite wine is Barefoot Cellars California Pino Grigio which has a delightful light flavor and is perfect to drink, not to mention a wonderful addition to this recipe, and any recipe calling for a dry white wine. To see how I make it, keep on reading!

Drunken Shrimp Scampi

Serves 4

Ingredients

2 lbs. extra large shrimp, peeled and deveined

2 tsp. extra virgin olive oil

2 tsp. butter

6-8 garlic cloves, chopped

1/4 tsp. red pepper flakes (or more if you like it hot)

2 tbsp. capers

1/2 cup white wine

1 cup bottled clam juice

1 lemon, juiced

1/4 cup parsley, chopped

Directions

Add oil and butter to a non stick Dutch oven and saute the garlic and pepper flakes for approx 3 minutes. To the garlic mixture add the clam juice, lemon juice, wine and parsley, stir to combine. Bring to a boil and then simmer for 3 minutes. Add in the shrimp and cook for another 3 minutes, stirring occasionally until shrimp turn pink. Do not overcook them as they will turn rubbery. Once done portion out into serving bowls adding in the liquid. I served mine with white rice for a delicious meal.

Enjoy!

P.S. A couple of great side dishes that would pair very nicely with this recipe are my Easy Rice Pilaf and Orange Broccoli.

Recipe adapted from Skinny Taste