Tarragon Lime Shrimp Scampi

Tarragon Lime Shrimp Scampi

Spouse and I are hanging out at home today while the kids are out of town visiting their grandparents. Determined to have a relaxing afternoon, watching movies and generally doing nothing, neither of us was much in the mood to cook but not really enamoured with the idea of take-out delivery either. This recipe is the perfect compromise; a fuss-free, totally delicious version of shrimp scampi that we literally had on the table in under 15 minutes. That's quicker than any delivery I've ever ordered!

I think this version of a classsic shrimp scampi would be as at home at your finest dinner party as it would be as a workday supper. Well worth trying.

Serves 4

1 1/2 pounds large shrimp, peeled and deveined, washed and patted dry with paper towels

4 tablespoons butter

4 tablespoons extra virgin olive oil

4 cloves minced garlic

salt and pepper to season

Heat olive oil and butter in a large sauté pan over medium high heat. Add the shrimp to the pan in a single layer along with the minced garlic. Season with salt and pepper and cook for only a minute on each side. Remove the shrimp from the pan and set aside. to the pan add.

juice of one lime

1/2 cup white wine

Simmer to reduce the volume to about half before adding the shrimp back to the pan along with

1/2 cup diced red pepper

4 tbsp chopped fresh tarrgon

zest of one lime, finely chopped

Toss together and cook for an additional minute or two to warnm the shrimp through. Serve immediately over yor favorite pasta.