Spicy Shrimp Scampi
1 lb uncooked shrimp, peeled (with tail shells left on), deveined
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
6 cloves garlic, chopped
1/2 cup white wine
1 can (14.5 oz) fire-roasted diced tomatoes, undrained
1 jalapeño chile seeded, chopped (or 1 teaspoon crushed red pepper flakes)
3 tablespoons Juice of 1 lemon
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1/4 cup Italian style panko crispy bread crumbs
Cooked rice or pasta
Preparation & Directions
- Place shrimp in large bowl; season well with salt and pepper. Set aside.
In 12-inch skillet, heat oil and butter over medium-high heat until butter is melted. Add garlic; cook and stir 2 to 3 minutes. Add wine; cook 1 to 2 minutes. Stir in tomatoes and chile. Season with salt and pepper. Reduce heat; simmer 2 to 3 minutes.
Add shrimp to skillet; cook 2 to 3 minutes, stirring occasionally, until shrimp are pink. Gently stir in lemon juice, parsley and basil. Sprinkle with bread crumbs. Serve immediately over rice.