This scampi tails recipe is a flavored dinner on the platter. The shelled tail meat is generally referred to as scampi tails in europe. These tails are usually fried in batter or breadcrumbs. Giving it a try with white wine, unsalted butter, garlic and cream. White wine can be replaced with broth and still keep the flavor. You can keep it low carb and serve over whole wheat grains or with steamed vegetables. Either way it is delicious to enjoy this home cooked scampi tails.
Ingredients
2 Tablespoons olive oil
4-5 large garlic cloves, minced
4 tablespoons butter (unsalted)
1kg scampi tails shelled (devein and discard)
1/4 cup dry white wine
Salt and fresh ground black pepper to taste
1/2 teaspoon crushed red pepper flakes
2 tablespoons lime juice
1/4 cup chopped parsley
1/4 cup chopped chives
400 ml cooking cream (8% fat)
Procedure
- Heat olive oil and 2 tablespoons of butter in a large pan or skillet. Add garlic and sauté about 30 seconds – 1 minute. Then add the shrimp, season with salt and pepper to taste and sauté for 1-2 minutes on one side (until just beginning to turn pink), then flip.
- Pour in wine, add red pepper flakes. Bring to a simmer for 1-2 minutes or until wine reduces by about half and the shrimp is cooked through (don’t over cook your shrimp).
- Add cooking cream and stir for a minute and half.
- Stir in the remaining butter, lime juice, and parsley and take off heat immediately.
- Serve over spaghetti or rice or pasta…