Shrimp Scampi Mary Kay
If you never think of seafood as a fast and easy weeknight meal, Mary Kay’s shrimp scampi will change your mind.
Serve Mary Kay’s shrimp scampi with Duplin Carlos, one of our driest white wines. We pick the grapes for this wine before they fully ripen to produce a light body, kind of like a Pinto Grigio, and fruity but soft flavor. Carlos pairs well with more delicate seafood dishes like grilled fish and seared scallops.
Ingredients:
- 1 pound fresh shrimp, peeled and deveined
- 2 cups Duplin Goin’ Coastal wine
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried basil
- ½ cup of roasted red bell peppers, drained and chopped (see note)
- ¼ cup Carlos
- ½ pound angel hair pasta, cooked
- Note: Either store-bought red peppers or those you roast yourself at home work for this recipe. Be sure to drain the liquid from either before using.
Directions:
- Place shrimp in a medium bowl.
- Pour Duplin Goin’ Coastal wine over the shrimp.
- Cover bowl and refrigerate overnight.
- Remove shrimp from refrigerator.
- Drain and discard liquid from shrimp.
- Place a large skillet on the stove over medium-high heat.
- Add butter and olive oil to the pan.
- When butter melts, add garlic to the pan and sauté for a few seconds.
- Add shrimp to the pan along with basil and roasted red peppers.
- Stir and sauté mixture until shrimp turn barely pink.
- Add Duplin Carlos to the pan and cook for about 30 seconds.
- Add lemon juice to the pan. Stir shrimp.
- Spoon the hot shrimp and their juices over the pasta.
Makes 4 servings.
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