If you are ever in need of a quick, easy & very tasty dish, I highly recommend this Shrimp Scampi recipe. The recipe is initially found at Epicurious, and I made a few minor changes.

It comes together in basically no time at all, and is good enough that you could comfortably prepare this for company to rave reviews.

Special thanks to my almost-mother-in-law for the excellent choice of wine that was leftover from a previous family get together. It really was a great addition to the recipe, and I'm sure the better the wine, the better the dish.

I can't say enough good things about this recipe. It isn't often you find a company worthy dish that you can literally prepare in 15 minutes.

The original recipe calls for the dish to be served with angel hair pasta, but I substituted brown rice for the pasta. I think it would be great with pasta, and maybe some diced tomatoes in the sauce as well.

Without further adieu, here is the recipe, as I made it. The main additions I made were to add in a splash of lemon juice, and a little bit of basil.

SHRIMP SCAMPI

Buttery and lush with garlic, this dish, though simple to prepare, feels indulgent.

1/4 cup olive oil

1 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)

5 large garlic cloves, left unpeeled and forced through a garlic press

1/2 teaspoon dried hot red-pepper flakes.

1/2 cup dry white wine

Juice of 1/4 lemon

1 teaspoon salt

1/2 teaspoon black pepper

3 tablespoons butter/margarine (I used light becel)

1/2 cup chopped fresh flat-leaf parsley

1/4 teaspoon basil

Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Add garlic to oil in skillet along with red pepper flakes, wine, lemon juice, basil, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, along with some parsley, stirring until melted, and stir in shrimp. Add in parsley. Allow shrimp to cook over low heat for 5-6 minutes. Sprinkle with remaining parsley.

Makes 4 servings.