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    • Scampi with Roasted Red Potatoes

    Scampi with Roasted Red Potatoes

    Mark Sharron
    Easy
    30 minutes
    01-Feb

    Scampi with Roasted Red Potatoes is a delicious and easy-to-prepare dish that will surely please any crowd. This classic Italian dish is made with succulent shrimp, garlic, butter, lemon, and parsley and is served with roasted red potatoes. The combination of flavours creates a stunning and flavorful dish that will surely be a hit at any dinner table. This dish is also a great source of protein and is packed with vitamins and minerals. 

     

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    Ingredients

    • 1 lb of large shrimp, peeled and deveined
    • 3 tablespoons of olive oil
    • 2 cloves of garlic, minced
    • 2 tablespoons of freshly squeezed lemon juice
    • 2 tablespoons of butter
    • 2 tablespoons of chopped fresh parsley
    • Salt and pepper, to taste
    • 2 pounds of small red potatoes, quartered
    • 2 tablespoons of olive oil
    • Salt and pepper, to taste

    Method

    • How to Make Scampi with Roasted Red Potatoes
    • Preheat oven to 220°C (430°F)
    • Wash and quarter small red potatoes
    • Toss potatoes with 2 tablespoons olive oil, salt, and pepper until evenly coated
    • Spread potatoes in a single layer on a baking tray
    • Roast potatoes in oven for 25-35 minutes until golden brown and crisp, turning once halfway
    • While potatoes roast, pat shrimp dry with kitchen paper
    • Season shrimp lightly with salt and pepper
    • Mince garlic cloves and chop fresh parsley
    • Heat 3 tablespoons olive oil in a large skillet over medium-high heat
    • Add shrimp to hot pan in a single layer, cook for about 1.5 minutes per side until just opaque and lightly pink, then remove to a plate
    • Add minced garlic to the same pan and sauté for 30 seconds until fragrant
    • Add 2 tablespoons butter to skillet until melted and sizzling, stirring through garlic
    • Pour in 2 tablespoons lemon juice, stir to create a light sauce
    • Return cooked shrimp to pan, toss gently to coat with sauce, cook for 30 seconds to warm through
    • Remove pan from heat and sprinkle with fresh parsley
    • Plate by spooning roasted potatoes onto the base of each plate
    • Arrange shrimp on top or alongside potatoes; drizzle pan sauce over shrimp and potatoes
    • Garnish with extra parsley if desired
    • Serve immediately, optionally with lemon wedges on the side