Spicy sriracha sauce and loads of garlic add a flavorful twist to Shrimp scampi! A quick dinner that comes together in less than 10 minutes. Serve hot with crusty bread.
I love cooking elaborate time consuming dinners. But, sometimes time doesn’t cooperate as much with all the homework and after school activities. On such occasions, I tend to pull out shrimp from the freezer. Frozen shrimps are great to have on hand and quick to thaw ( I place my shrimp in a bowl of water to speed up the thawing process).
Shrimp scampi has been a favorite in our family for a long time. It’s quick and we love..love shrimp! I added some sriracha into the recipe and boy, it’s finger licking GOOOD!
Serve with some crusty bread to mop up all the spicy sauce and a salad on the side, you have yourself a quick and scrumptious dinner.
Love shrimp? Check out..
Or can’t get enough spice? Check out…
Sriracha Shrimp Scampi
4 tablespoons unsalted butter
3 tablepoons extra virgin olive oil
2 tablespoons minced onion
4 garlic cloves, mined
1/2 teaspoon red pepper flakes
1 pound large shrimp, 21-25 count, peeled and deveined, tail left intact
2 tablespoons sriracha sauce
2 tablespoons heavy cream
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper powder
2 tablespoons chopped parsley
Heat butter and olive oil in a 9-inch cast iron skillet over medium heat.
Once butter is melted, add onion, garlic and red pepper flakes. Saute for 1-2 minutes, until garlic starts to get golden.
Add shrimp and cook until it is no longer pink (2-3 minutes).
Reduce heat to low, add sriracha, heavy cream, lemon juice, salt and pepper. Let simmer for 1 minute. Turn off heat and sprinkle parsley.
Serve piping hot with a crusty bread to mop up all the yummy sauce.
Serves 4-5 as appetizer or 2 as main course