Recipe Courtesy of Chef Amy Chamberlain
1.25 # U-15 peeled and deveined shrimp ( 20 large shrimp)
¼ c. Seasoned Flour- with salt and pepper
Olive Oil for cooking
1 bottle of good Pinot Grigio (½ c. for deglazing, drink the rest)
Scampi butter- recipe follows
½# butter, unsalted, room temp.
1 lemon, zested and juiced
2 cloves of garlic, minced
1/4c. chopped parsley
Whip butter (really whip it) in a stand mixer or with an electric beater. Add garlic and lemon juice and zest. Whip until well incorporated. Fold the chopped parsley in by hand. (You don’t want butter to turn green. You want flecks of parsley in it.) Reserve it in the fridge.
Put a nice large sauté pan on the stove over medium heat. When hot add oil.Dredge shrimp in seasoned flour. Shake off excess. Place shrimp carefully in sauté pan. Do this in batches if you must. Do not overcrowd the pan.
Sauté on each side until light golden brown. Add all shrimp to the pan once all of the shrimp is cooked.
Deglaze the pan with the ½ c white wine. Simmer the wine until it is a slightly thick sauce in the pan.
Add the scampi butter in batches, whisking constantly and not allowing it to boil. When all of the butter has been incorporated, season the dish with salt and pepper. Serve over pasta and fresh wilted greens.