Patricia Wells Shrimp with Garlic, Oil and Hot Peppers (Scampi alla Veneziana)

4.75 from 4 votes

A simple and beautiful dish from Patricia Wells Trattoria Cookbook, perfect for a busy weeknight dinner or more festive occasion.

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: Italian

Keyword: garlic shrimp, hot pepper garlic shrimp, scampi all veneziana

Servings:

1 pound large shrimp, in their shells (I used peeled and deveined shrimp with tails on)
1/2 cup extra virgin olive oil (I reduced to 1/4 cup)
4 large cloves garlic, minced
2 teaspoon fresh thyme leaves (I used 1/2 teaspoon dried)
1/4 teaspoon crushed red pepper flakes (I used a big pinch)
Coarse sea salt (I used Kosher salt)
1/4 cup flat-leaf parsley, coarsely chopped

Rinse the shrimp, pat them dry and set aside.
In a skillet large enough to hold all the shrimp in a single layer, heat the olive oil over moderately high heat. When the oil is hot and shimmery, but not smoking, add the garlic, thyme, crushed red peppers and shrimp. Toss to coat with oil and cook, stirring occasionally, just until the shrimp are pink, about 5 minutes or so.
Remove the pan from the heat and with a slotted spoon, scoop up the shrimp, placing them in a warmed serving platter or to warmed individual plates.
Pour the sauce over the shrimp. Sprinkle lightly with coarse sea salt fresh parsley. Serve immediately.

Serving size: 1/4th recipe

WW Points: 4

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WW Points calculation using only 1/4 cup oil.

5 SmartPoints (Green plan)

4 SmartPoints (Blue plan)

4 SmartPoints (Purple plan)

6 PointsPlus (Old plan)