Barbara Bretton

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Spectacular Shrimp Scampi


Raw shelled, deveined shrimp - maybe 2 pounds
As much peeled, crushed garlic as your palate demands (super-thin slices of fresh garlic work beautifully too - the thinner, the better)
Crushed red pepper flakes
Olive oil
1 tsp Worcestershire Sauce
1 1/2 cup dry white wine (I use Chablis)
Lemon juice (a squeeze or two)
1/2 cup chicken broth
6-8 T butter


Heat olive oil in a large sauté pan. Lightly dredge the raw shrimp in seasoned flour. (Season it with salt, pepper, whatever works for you.) Add the raw shrimp (you may need to do this in two batches) to the hot oil and cook on both sides until light gold. Remove shrimp to a platter. Drain off hot oil. Return pan to the heat. Add the garlic, Worcestershire sauce, crushed red pepper flakes, dry white wine to the hot pan. Stir up the tasty bits. Add lemon juice, chicken broth, and butter. (You see those 6-8 tablespoons listed up there? That's the recommended amount. I don't use that much. 3 tablespoons work just fine.) Return the shrimp to the pan and warm thoroughly for two or three minutes. Serve over linguini or angel hair or whatever type of pasta works for you.

I add the angel hair to the pan and toss it all together family style. Serve with a shaker of crushed red peppers and grated Romano or parmesan cheese.


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