This simple dish is hands down the best version of shrimp scampi. Slowly simmering the garlic gave the sauce a warm, toasted depth—flavorful but never overpowering. And that sauce? There was plenty of it, which was a win for me because few things in life are better than dipping good bread into a great sauce.
I used very large shrimp, and just two each were more than enough for my husband and me. I followed the recipe exactly as written—perfection.
Next time, I might toast or grill the bread for a little added crunch.
I served it with a salad of greens, oranges, olives, and shaved Parmesan, all dressed in a balsamic-orange vinaigrette. And since I couldn’t resist another excuse to soak up that incredible sauce, I added artichokes to the table. It felt like a little taste of spring on a cold night.
