- 1 stick (4 oz/ 113 g) salted butter
- 1 small red chili pepper, minced (include the seeds)
- 1 oz (28 g) fresh garlic, minced
- 1 lb (16 oz/ 464 g) shrimp, completely cleaned (no tail, deveined, shelled, etc)
- 1/2 c (4 fl oz/ 118 ml) dry white wine (I used Chardonnay)
- 1/4 tsp sea salt
- fresh cracked black pepper, to taste
- 1 1/4 (35 g) grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- In a large skillet, heat the butter over medium until it’s melted and begins to foam a little.
- Add the minced garlic and red chili pepper and sauté for 2-3 minutes, stirring frequently, until the garlic is fragrant and golden.
- Add the shrimp to the skillet and cook until they’re starting to turn pink. Be sure to keep it moving so nothing sticks or burns.
- Turn the heat up to medium-high and add the wine. Cook, moving the contents of the skillet continuously, until the alcohol cooks off and the shrimp is cooked through.
- Season with salt, pepper to taste, and then remove from the heat.
- Stir in the cheese and parsley to garnish, then serve hot.
This is very good, and extra filling, if you stir in some zoodles right at the end to heat through and absorb some of the delicious scampi butter. Adjust the heat by adding or subtracting chili peppers, as desired.
Per serving: 469.3 cal, 24.1 g protein, 35.2 g fat, 6.8 g carbs, 0.3 g fiber, 6.5 g NET carbs
- Serving Size: 1/3 recipe
Keywords: Shrimp, shrimp scampi, garlic, chili garlic