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In a 4-quart saucepan, combine the reserved shrimp shells, carrot, celery, onion, and bay leaf. Add 4 cups of water. Bring to a boil over medium-high heat, reduce the heat to a simmer, and cook for 30 minutes. Strain the stock through a fine-mesh sieve and reserve 1/4 cup for the scampi. (Freeze the rest for other uses.)
Pat the shrimp dry and season with 1/2 tsp. salt and 1/4 tsp. pepper. In a 12-inch heavy-duty skillet, melt 3 Tbs. of the butter over medium heat. Add the parsley, garlic, and lemon zest and cook, stirring occasionally, until the garlic is lightly golden, 1 to 2 minutes. Raise the heat to high, add the shrimp, and cook until they start to turn pink, about 1 minute. Add the wine and cook until reduced by half, 1 to 2 minutes. Add the reserved shrimp stock and simmer until the shrimp are just cooked through, 1 to 2 minutes. Add the lemon juice and crushed red pepper flakes, if using, and stir to coat.
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With a slotted spoon, transfer the shrimp to a serving plate. Whisk the remaining 1 Tbs. butter into the sauce. If the sauce seems thin, simmer it gently for a minute or two to thicken. Season to taste with salt and pepper, pour over the shrimp, and serve with the lemon wedges on the side.
nutrition information (per serving)-
Calories (kcal)- 300; Fat (g)- fat g 14; Fat Calories (kcal)- 130; Saturated Fat (g)- sat fat g 8; Protein (g)- protein g 35; Monounsaturated Fat (g)- 3.5; Carbohydrates (g)- carbs g 3; Polyunsaturated Fat (g)- 1.5; Sodium (mg)- sodium mg 400; Cholesterol (mg)- cholesterol mg 290; Fiber (g)- fiber g 0;
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