Chardonnay Shrimp Scampi

There's just something about seafood and summer weather that I love.

Today's lunch consisted of my shrimp scampi and some chilled white wine on our NYC roof deck. Even though we were not by the sea, it still felt like a summertime vacation, being in the sun, enjoying these shrimp and wine.

We ate them by themselves since they were so good and we weren't that hungry... but you can make them on top of spaghetti or along side rice...If you make them on top of pasta, just make extra sauce (i.e. use more butter, lemon, wine, and garlic).

Ingredients: Serves 2-4
1 1/2 lb Shrimp, cleaned and de-veined
2 Garlic Cloves, minced
1/2 cup Chardonnay
1 tbs Butter
1 Lemon
1/2 tbs Fresh Italian Parsley, chopped
Salt & Cracked Pepper
Olive Oil drizzle
3/4 tbs All Purpose Flour

Put the shrimp in a large mixing bowl and season with the parsley, salt, pepper, and olive oil. Add the freshly squeezed lemon juice and mix everything together. Set aside.

In a large skillet, warm the butter and add the garlic. Let sizzle for about 1 minute, and add the Chardonnay. Let simmer for a few more minutes... then add about half the lemon juice that is in the bowl with the shrimp. Simmer for another minute.

Sift about a 1/2-3/4 tbs flour into the skillet to thicken the sauce; stir this well.

Add the shrimp into the pan and stir them into the sauce. If the sauce isn't thick enough after adding the additional juice from the shrimp mixture, form a circle in the middle and sift/mix in a little more flour like so.

Let cook for about 7-8 minutes or until shrimp are fully cooked, flipping each shrimp after about 3-4 minutes. Remove from skillet and Enjoy!