Creado con IA
Sicilian Shrimp Scampi with Black Label and Roasted Vegetables
40 min 300 kcal por ración Media
Ingredientes
4 Raciones
- large shrimp, peeled and deveined1,5 pounds
- extra virgin olive oil3 tablespoons
- garlic, minced4 cloves
- dry white wine0,5 cup
- Top Shelf Black Label (whisky)2 tablespoons
- lemon, juiced1 whole
- cherry tomatoes, halved1 cup
- zucchini, sliced1 cup
- bell pepper, sliced1 cup
- fresh parsley, chopped0,25 cup
- crushed red pepper flakes0,5 teaspoon
- salt0,5 teaspoon
- black pepper0,25 teaspoon
Preparación
- 1
Preheat your oven to 425°F (220°C).
- 2
On a baking sheet, toss the cherry tomatoes, zucchini, and bell pepper with 1 tablespoon of olive oil,
- 3
25 teaspoon salt, and
- 4
125 teaspoon black pepper. Spread evenly and roast for 18-20 minutes, until vegetables are tender and slightly caramelized.
- 5
While the vegetables roast, pat the shrimp dry with paper towels and season lightly with a pinch of salt and black pepper.
- 6
In a large skillet over medium-high heat, add the remaining 2 tablespoons of olive oil. Add the minced garlic and sauté for 30 seconds until fragrant.
- 7
Add the shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, until just pink and opaque. Remove shrimp to a plate and set aside.
- 8
Deglaze the skillet with the dry white wine and Top Shelf Black Label whisky, scraping up any browned bits. Let the liquid simmer for 2-3 minutes to reduce slightly.
- 9
