Shrimp Scampi

2 tablespoons olive oil
2 shallots, finely diced
1 pound shrimp, peeled and deveined
2 cloves garlic, minced
Pinch red pepper flakes, optional
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup finely chopped parsley leaves
2 teaspoons chopped fresh herbs (oregano, thyme, or tarragon)

In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Saute the shallots, until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; garlic and hot pepper, add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Add wine and lemon juice and bring to a boil. Reduce briefly, add chopped parsley, and toss to coat shrimp. Adjust seasoning if needed and serve immediately.
 

©2006 by Jen Hoy