You’re gonna back after all

Secret to ‘best shrimp scampi ever

Ingredients :

7 ounces 16/20 Gulf shrimp, peeled, deveined, tails removed
All-purpose flour, for dredging
1 1/2 tablespoons olive oil
1 1/2 teaspoons minced garlic
1/2 teaspoon herbes de Provence
1 teaspoon salt
1 cup white wine
1/2 teaspoon lemon juice
1 tablespoon unsalted butter, cold, cut up into small pieces
Cooked linguine or penne, for serving, if desired

Directions :

Lightly dredge shrimp in flour, shaking off any access. Using a medium saute pan over medium high heat, heat the olive oil. Saute shrimp on both sides for 1 minute. Add the garlic and herbes de Provence, cook until garlic is just slightly brown. Add salt, wine, and lemon juice and bring to a boil. Reduce heat to medium low and simmer until sauce is thickened. Remove from heat and whisk in butter. Pour over cooked linguine or penne to serve, if desired.