The white wine provides a symphony of sweetness that combines well with the shrimp. Alcohol content does reduce when cooking. But, if you do have concerns, use white grape juice with a squeeze of lemon as a substitute.
Also, fiery red pepper flakes add heat to the scampi. However, if you and your family prefer tear-watering spices, add more.
- 2 tablespoons olive oil
- 4 tablespoons butter
- ½ cup baby Roma tomatoes
- ½ of a large yellow pepper, sliced thin
- 6 scallions, finely chopped
- 1 tablespoon minced garlic
- ½ teaspoon red pepper flakes
- 1 pound shelled, deveined, pre-cooked shrimp
- ½ cup white wine
- 2 tablespoons dried parsley flakes
- 2 or 3 sprinkles of Kosher salt
- A dash or 2 of black pepper
- Steamed rice
- On the stovetop, in a large skillet melt the butter with the oil.
- Add the tomatoes, sliced peppers, scallions, and garlic, red pepper flakes. Stir well until all the ingredients are combined.
- Add the shrimp, wine and parsley flakes. Sauté for 2 to 3 minutes.
- Sprinkle salt and pepper to taste.
- Serve over hot rice.