Quick Weeknight Shrimp Scampi With Wild Rice
READY IN: 20 Minutes
1 Package Wild Rice
(Follow package instructions, but use chicken stock instead of water for more flavor)
1 lb. Large Shrimp (20-25 Count), peeled and deveined
1½ Teaspoons Creole Seasoning
¼ Teaspoon Italian Seasoning
½ Teaspoon Salt (Plus more for seasoning)
¼ Teaspoon Black Pepper (Plus more for seasoning)
1 Tablespoon Olive Oil
4 Tablespoons Unsalted Butter, cubed
1 Tablespoon Minced Garlic
½ Cup Dry White Wine (Sauvignon Blanc)
¼ Cup Fresh Squeezed Lemon Juice
1 Tablespoon Chopped Parsley
- Start wild rice.
- Toss shrimp in medium bowl with creole seasoning, Italian seasoning, salt and black pepper.
- Place the olive oil and 1 tablespoon of the butter in a large sauté pan over medium-high heat. Add the shrimp and spread them evenly in the skillet. Cook for 2 minutes and quickly turn. Add the garlic to the pan and cook for 30 seconds. Add the white wine and lemon juice to the pan and cook for 3 minutes, stirring often. Add the remaining 3 tablespoons of butter and season with salt and black pepper to taste. Add the parsley and stir to combine. Serve immediately, spooned over wild rice.
NOTE: Both creole seasoning and Italian seasoning are available in the spice isle of your grocery store.
Peeled and deveined shrimp are available at Sam’s or Costco.
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