Servings: 4 servings 1 lb large shrimp, raw, peeled & deveined ½ tsp salt ¼ tsp ground black pepper ¼ tsp ground paprika 1 Tbsp olive oil, (or canola oil) 6 Tbsp unsalted butter 3 Tbsp dry white wine 4 garlic cloves, minced 3 Tbsp chicken broth 3 Tbsp parsley, chopped 1/2 lemon, to squeeze
Combine the salt, pepper and paprika then sprinkle it over the shrimp and toss to combine.
In a large skillet, heat oil over med/high heat. Once hot, add shrimp and cook 1-2 minutes per side just until cooked through. Remove the shrimp from skillet and cover to keep warm.
In the same skillet, add the garlic and butter, saute over medium heat for 1 minute until fragrant, stirring frequently so the garlic doesn't burn. Pour in the wine and broth then cook for 3-4 minutes.
Add the shrimp back to the pan. Add fresh parsley and cook another 1-2 minutes.
Squeeze fresh lemon juice over the shrimp to taste. Toss lightly to combine and serve shrimp scampi right away.