Shrimp Scampi

Ingredients:

• 1 pound raw wild caught large shrimp, shelled & deveined
• 2 Tbsp extra virgin olive oil
• 3 Tbsp grass-fed butter
• 3-4 cloves of garlic, crushed
• 1/4 to 1/2 teaspoon red pepper flakes
• 1/2 cup white cooking wine
• 2 tablespoons finely chopped fresh parsley
• Freshly ground black pepper to taste
• 1 Tbsp lemon juice

Directions:

1. In a large saute pan, heat the olive oil and butter. Once the butter has melted, add the garlic and red pepper flakes. Saute for just a minute or so to soften and release flavors – don’t let it brown or burn!
2. Add the wine and stir.
3. Arrange the shrimp in a single layer in the wine sauce. Cook 3-4 minutes on each side – until they’re pink all the way through. Your heat should be set so the sauce is bubbling, but not sticking or burning, so the wine will reduce a bit while the shrimp is cooking.
4. Once it’s done, remove from heat and add the last three ingredients. Toss gently to combine all flavors.

Serving Suggestions:

This is great over raw spiralized zucchini or summer squash – I usually have a lot of these in the summer! Many supermarkets sell a variety of spiralized veggies all ready to go year round!

Or try this with any of the gluten free pastas out there. Trader Joe’s Red Lentil Pasta is my fave because it has some protein in it. No matter which gluten free pasta you get, read the ingredients to make sure none are on the Anti-inflammatory Nutrition Guide banned foods lists. 😉