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Smoky Shrimp Scampi

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Makes 4 servings 1x

Time 30 minutes

Units Scale

Ingredients

  • 1/3 cup olive oil, or more as needed
  • 4 cloves garlic
  • 1 bunch fresh parsley
  • 1 1/2 pounds peeled medium shrimp
  • Salt and pepper
  • 1 1/2 teaspoons smoked paprika
  • 1 lemon

Instructions

  1. Put olive oil in a large skillet over low heat. There should be enough to cover the bottom of the pan; don’t skimp. Peel and chop garlic. Chop parsley leaves. If the shrimp are frozen, rinse under cold water to thaw; drain well.
  2. Add the garlic, shrimp, a sprinkle of salt and pepper, and smoked paprika to the skillet. Toss to coat and turn the heat to medium-high. Cook, gently shaking the skillet once or twice, until the shrimp turn pink on one side, about 2 minutes. Halve the lemon; cut one half into 4 wedges.
  3. Turn the shrimp and add half of the chopped parsley. Cook, shaking the pan again until the shrimp are pink all over and just cooked through, about 2 minutes more. (It’s okay to cut into one to check.)
  4. Squeeze the juice from the lemon half through a strainer or your fingers into the pan and cook for another 30 seconds. Taste the sauce and adjust the seasoning. Garnish with the remaining parsley and lemon wedges and serve.

Recipe variations

Smoky Chicken “Scampi”
Use 2 large boneless, skinless chicken breasts (1 1/2 pounds) instead of the shrimp; cut them into strips or chunks about 1/2 inch across. Fresh oregano is a good herb here; if you go that route, you’ll only need a couple tablespoons. Add it all at once in Step 3.