I've never made scampi before, and this was super-easy. I'm also one of those never-measures people, so the wine ended up being several generous splashes (and the rest of the Pinot in the glass!), and 1/2 juiced small lemon was plenty. The amount of butter seemed extreme: I started my saute w/about a Tbsp of canola oil (or any other mild, high-scorch-point oil will do) and then added about 2 Tbsp salted butter to the sauteeing garlic/shallot (adding the oil helps raise the burn point for butter), and finished it off with about another Tbsp towards the end. The sauce was thick and lovely, and the flavor AMAZING: Sorry, Red Lobster, I'm eating my scampi in from now on!
Was this review helpful?
2 users found this review helpful
I've never made scampi before, and this was super-easy. I'm also one of those never-measures...