Shrimp Scampi

INGREDIENTS

Shrimp Broth

Shrimp Shells

1 Tblsp butter

1 Tblsp extra-virgin olive oil

1/2 tsp Anchovy paste

1 garlic clove minced

Tblsp chopped Celery

Tblsp chopped shallots

1/2 cup dry white wine or broth

1/4 cup water

1 tsp corn starch dissolved in 2 tblsp cold water (or cream)

1 Tblsp butter

1 Tblsp extra-virgin olive oil

1/4 teaspoon crushed red pepper flakes, or to taste

3 garlic cloves, minced

¾ teaspoon kosher salt, or to taste

Freshly ground black pepper

1 ¾ pounds large or extra-large shrimp, shelled

1 tsp flour

⅓ cup chopped parsley

Freshly squeezed juice of half a rothlemon

Shrimp Broth:

Saute Celery, shallots. Anchovy paste in olive oil/butter. Add Shrimp shells and saute. Add wine and water. Simmer for 15 mins. Strain. Add cornstarch mixture (or cream) to thicken sauce

Final Prep:

In a large skillet, melt butter with olive oil. Add pepper flakes, saute. Add Shrimp, saute. Add garlic, a little flour and sauté until fragrant, about 1 minute. Add shrimp/wine broth, salt, and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes. Stir in the parsley and lemon juice and serve over pasta