Shrimp Scampi with Sheet Pan Broccolini
Classic shrimp scampi recipe
Servings: 4 servings
Ingredients
Sheet Pan Broccolini
- 1 lb. broccolini, washed and trimmed
- 3 garlic cloves, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper
- 1/4 cup olive oil
Shrimp Scampi
- 1 bag (32 oz.) Omaha Steaks Shell-On Wild Argentinian Red Shrimp (pre-peeled and deveined)
- 1 stick (4 oz.) unsalted butter, cold, cubed
- 4 garlic cloves, minced
- 1 teaspoon lemon zest and juice of 1/2 of a whole lemon
- 4 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/4 teaspoon crushed red pepper
- 1/2 cup white wine (sauvignon blanc or pinot grigio)
Instructions
Sheet Pan Broccolini
- Pre-heat oven to 400 degrees and place sheet pan in oven.
- Toss all ingredients together in a bowl.
- Once oven is pre-heated, carefully add broccolini to the hot, pre-heated sheet pan and roast for 15 minutes, flipping at the halfway point.
Shrimp Scampi
- Season shrimp with kosher salt, black pepper, and crushed red pepper.
- Add olive oil to saucepan on medium-high heat and sauté shrimp until lightly browned about 3-4 minutes.
- Add garlic, lemon juice and zest, and white wine; reduce until 1/3 in volume, about2-3 minutes.
- Once reduced, turn off the burner and gradually add cubed cold butter, whisking until sauce is completely thickened and emulsified; season to taste with salt and pepper.