Classic Shrimp Scampi

"Classic" implies that you don't want to mess with it, so I didn't.  Well, I added tomatoes, and more wine than was called for, but that's all.  It turned out to be a simple, unobjectionable dish.  Not a lot to recommend it, but okay.

4 servings

8 calculated points

Sauvignon Blanc

Ingredients

• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves minced
• 1 ⁄2 cup dry white wine or broth
• 3 ⁄4 teaspoon kosher salt or to taste
• 1 ⁄8 teaspoon crushed red pepper flakes or to taste
• Freshly ground black pepper
• 1 3⁄4 pounds large or extra-large shrimp shelled
• 1 ⁄3 cup chopped parsley
• 1 ⁄2 lemon Freshly squeezed juice of
• Cooked pasta or crusty bread

Directions

In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.