pounds scampi or large shrimp
tablespoons unsalted butter
tablespoons Colavita Extra Virgin Olive Oil
- 3 garlic cloves, minced
teaspoon white pepper
cup white wine*
tablespoon fresh lemon juice
to taste (optional)
tablespoons chopped fresh Italian parsley
Serves 4 to 6 as a main dish or 6 to 8 as an appetizer.
Remove the scampi meat from the selis or shell and devein the scampi.
In a large skillet, heat the butter and Colavita extra virgin olive oil with the bay leaf. Add
the scampi or shrimp and lightly sauté for 2 to 3 minutes. Add the
garlic, pepper, wine, lemon juice, and salt, then remove the bay leaf and
discard. Add the parsley and continue cooking for 3 minutes or
longer, until the scampi are opaque.
*Bolla Pino Grigio -- ideal to serve with this dish.