‘scampi’ly clad…

What better way to finish off an incredible weekend than with an equally incredible [and shockingly simple] dinner!
Dinner literally took about fifteen minutes to cook and plate… beautiful, succulent shrimp were the key players in this dish, sautéed in an olive oil, butter and wine sauce.
I diced up a small [cannot emphasize small enough] red onion, minced some garlic and threw a healthy hand of crushed red pepper into and olive oil and butter bath to sweat it out. Once nicely sweaty and ripe smelling, I tossed in the shrimps and cooked until perfectly pink and tender! Once cooked, I pulled them out and let them hang around while I added some white wine, lemon juice and lemon zest to reduce down and slightly thicken the sauce. After reducing and cooking off, I added the shrimp back into the sauce, stirred in some chopped parsley and simmered gently to coat and heat through!
Served with some slices of bread to sop up everything and we were good to go!

at a low simmer…
-R

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