This dish is easy enough for any cook and elegant enough for company. Serve over lemon-herbed rice, zucchini noodles, spaghetti squash or pasta. Meyer lemons work great if you can find them. If not, regular lemons are fine.
3tablespoonsunsalted butter ghee or plant-based butter
½cupdry white wine
⅓cupslivered almondsor sliced almonds
3tablespoonsextra virgin olive oil
2-3tablespoonsAmaretto liqueuroptional
1largelemonjuiced
2largegarlic cloveschopped fine
¼teaspoonsea saltto taste
⅛teaspoonground black pepper
1tablespoonsfresh chopped Italian parsleyplus extra for garnish if desired
Instructions
Prep shrimp
Peel and devein shrimp if not already done. Peel off legs and shell sections up to the tail, leaving the tail section on. It makes for nice presentation and a little handle. On the outward curved side of the shrimp, cut a shallow slit with a sharp paring knife and gently rinse any debris with cold water. Dry shrimp on paper towels.
Make marinade
Melt butter in a large glass microwave-proof measuring cup, then stir in wine, almonds, olive oil, liqueur (if using), lemon juice, garlic, salt, pepper, and parsley. Arrange shrimp in a single, flat layer in a large glass or ceramic baking dish. Pour butter mixture over the top of the shrimp. Marinate shrimp for 20-30 minutes at room temperature.
Bake shrimp
Pre-heat oven to 400°F degrees. Place the shrimp in the oven and bake just until shrimp turn pink, about 10 minutes, depending on the shrimp size and your oven. Note - If you're using big jumbo shrimp, you may need to turn them once half way through for even baking.
Remove shrimp from the oven. Serve over rice, pasta noodles, or zucchini noodles with the sauce spooned over the top. Sprinkle with more fresh chopped parsley if desired.
Notes
For white wine and Amaretto, buy the airline sized bottles instead of big bottles.
Substitutions and Variations
Try a splash of cognac instead of the amaretto or simply use all white wine.
If you don't like almonds, leave them out and skip the amaretto.
If omitting the amaretto, use ¼-1/2 teaspoon of almond extract to replace the almond flavor.
For no scampi without wine, try unsalted vegetable broth or ver jus (unfermented pressed grape juice).