2 Tablespoons very finely chopped fresh flat leave parsley, plus a few sprigs for garnish
1 Tablespoon fresh lemon juice
Lemon Wedges
Instructions
In a large skillet, melt the butter with the olive oil over medium-low heat. When the butter foam subsides, stir in the garlic. Cook, stirring occasionally, until the garlic is lightly brown, about 7 minutes. Do not let the garlic brown.
Increase the heat to medium-high and add the shrimp and salt. Cook for 2-3 minutes, turning the shrimp once, until they are just pink. Stir in the parsley and lemon juice, and cook 1 minute more.
Serve garnished with lemon wedges and parsley sprigs.
Notes
This recipe is from The Sopranos Family Cookbook, as compiled by Artie Bucco written by Allen Rucker; recipes by Michelle Scicolone
Recipe by At Mimi's Table at https://atmimistable.com/3-recipes-shrimp-scampi/