Victoria's Kitchen Corner: Shrimp Scampi

I serve this with roasted asparagus and a spinach and tomato salad. You may use whole wheat linguine or brown rice as an accompaniment. Whole wheat crusty bread would be a nice treat to soak up the sauce.

Shrimp Scampi
Serves 4

2 tablespoons extra-virgin olive oil
4 large cloves garlic, minced (about 4 teaspoons)
2 medium shallots, thinly sliced (about 1/3 cup)
2 pounds of large shrimp (about 20), peeled and deveined
1 cup dry white wine
2 tablespoons fresh lemon juice (1 lemon)
1/2 tablespoon of unsalted butter
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions
Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp and stir occasionally until cooked just through, about 2 minutes. Transfer shrimp to a plate. Then add the wine and lemon juice. Cook for 3 minutes for the alcohol to evaporate and the liquid to reduce. Whisk in the butter, add the parsley with the salt and pepper. Return the shrimp to the pan and add any accumulated juices to the skillet. Toss to combine. Garnish with additional parsley and serve immediately.