This simple and very elegant recipe for quick shrimp scampi takes only about 10 minutes to prepare, and it's special enough for entertaining. The combination of butter, olive oil, garlic, and lemon juice is spectacular in a classic shrimp scampi. But this recipe adds onion and honey Dijon for even more flavor. And it adds peas for a pop of color and flavor.
Serve this recipe over hot cooked rice for a fabulous meal. Add a green salad tossed with sliced mushrooms and avocado and drizzled with a creamy vinaigrette, or put together a simple fruit salad. Add some toasted garlic bread and a glass of white wine for a great evening with friends. For dessert, all you need is a bakery pie or some nice homemade brownies.
- 1 pound frozen, fully cooked shrimp
- 1/4 cup butter
- 1/4 cup olive oil
- 4 cloves garlic (minced)
- 1 onion (minced)
- 2 tablespoons lemon juice
- 2 tablespoons honey Dijon salad dressing
- 1 cup frozen baby peas (not thawed)
- 3 cups rice (cooked and hot)
Thaw the shrimp according to the package directions, and remove tails if necessary.
Drain the shrimp well and set aside.
In a large saucepan over medium-high heat, combine the butter and olive oil and heat until foaming.
Add the garlic and onion to the pan and sauté, stirring frequently, until the vegetables are crisp-tender.
Add shrimp and stir well.
Cover the pan and simmer for 1 to 2 minutes or until the shrimp are pink and curled and thoroughly heated.
Remove the pan cover and add the lemon juice, salad dressing, and peas.
Cook and stir over medium heat or until everything is heated and blended.
Serve the shrimp scampi immediately over hot cooked rice.