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Recipe Detail Page
Shrimp Scampi with Green Beans
Autumn 2019
You can never go wrong with garlic, butter, shrimp and wine. The green beans cook at the same time, soaking up the wonderful sauce, while leaving just enough behind to sop up with sourdough baguette.
Serves 2
¼ cup (60 mL) unsalted butter, melted
1 tbsp (15 mL) dry white wine
2 garlic cloves, minced
1 lemon, zested and then sliced into wedges
Pinch of red pepper flakes
Sea salt to taste
⅔ lb (300 g) jumbo (21-count) uncooked, shell-on, cut, deveined, tail-on, easy-peel shrimp
7 oz (200 g) green beans, trimmed
2 tbsp (30 mL) fresh parsley, chopped
½ sourdough baguette
1 Preheat oven to 425°F (220°C).
2 In a large bowl, combine melted butter, wine, garlic, lemon zest, red pepper flakes and salt. Add shrimp and toss to combine.
3 On a large rectangle of foil on a baking sheet, scatter green beans over the bottom. Pour shrimp and butter mixture overtop and place another piece of foil on top and crimp sides so foil packet is completely sealed.
4 Bake in preheated oven for 12 to 14 minutes. Open foil and sprinkle with fresh parsley. Serve with lemon wedges and baguette to sop up all the buttery goodness.
Serves 2
