Shrimp Scampi

Pairs Well With

Serves 12, keep warm in a chafing dish.


2 T olive oil

2 lbs large shrimp (21-25 per pound), peeled and deveined

3 T unsalted butter

4 medium cloves garlic, minced

2 T lemon juice

1 T Pedroncelli Sauvignon Blanc

2 T minced fresh parsley leaves

       Cayenne pepper


Heat 12-inch skillet over high heat until hot, 2-3 minutes.  Add 1 tablespoon oil and swirl to coat bottom of pan  Add 1 pound shrimp and cook, stirring occasionally, until just opaque, about 1 minute; transfer to bowl.  Return pan to heat and repeat process with remaining oil and shrimp.

 Return empty skillet to medium-low heat; melt 1 tablespoon butter.  Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.  Off heat, add lemon juice and Sauvignon Blanc.  Whisk in remaining 2 tablespoons of butter; add parsley and cayenne, season to taste with salt if desired.  Return shrimp and accumulated juices to skillet.  Toss to combine; serve immediately.