Shrimp Scampi

I love shrimp.

In fact I like to eat most seafood.

But cooking it?

Not so much experience.

I have made salmon dishes before but have never ventured further than that.

But after making this dish, I am so glad that I did.

And it never would have happened had it not been for a certain someone. ; )

Shrimp Scampi

Adapted from this recipe

serves 2-4 (generous portions)

1 pound raw, peeled and deveined shrimp

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons olive oil

3 tablespoons butter

3 cloves of garlic, minced

1 shallot, sliced

1/2 cup white cooking wine

1/2 teaspoon red pepper flakes

1/2 – 3/4 pound whole wheat linguine

1/3 cup parmesan or asiago cheese

2 tablespoons freshly chopped parsley

Clean and pat dry shrimp, then season with salt and pepper.

Cook the pasta.

Heat a large skillet over medium-high heat, adding olive oil and 2 tablespoons butter. Add sliced shallots with a pinch of salt and sauté until soft, about 3 minutes. Add in minced garlic, then immediately add in shrimp (this prevents the garlic from burning) in one layer. Cook for only 60 seconds, then flip shrimp and cook for 60 seconds more. Pour in white wine and let mixture simmer for about 2-3 minutes. Turn off heat and stir in the last tablespoon of butter.

Add all pasta to a large bowl and pour entire shrimp and wine mixture over top. Add red pepper and cheese and toss until everything is combined. Add additional olive oil or salt and pepper to taste if desired. Sprinkle with parsley and serve with garlic bread.

If you were looking for soggy noodles drenched in oil and butter with tiny shrimp that are so few and far between that they almost blend into the pasta, this is not your recipe. (cough, Bravo’s shrimp scampi.)

This shrimp scampi was so amazing. The pasta soaked up the white wine sauce, and the shrimp were cooked perfectly. Tails on for prettyness and flavor; they were easily separated while eating. The sauce was light and perfectly accented the entire dish rather than overwhelming it.

We kind of winged it with the shrimp. (Is it cooked? Looks pink to me! I’m not sure… Oh well!) I think they cooked for a little bit longer than what the recipe called for, but they turned out perfectly. We actually had to cook them in 2 batches because we doubled the recipe… which was a really, really, really good choice.

This will make a definite reappearance in my kitchen.

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2 comments on “Shrimp Scampi

  1. […] needed dry white wine. Unfortunately I used up the last bit in the Shrimp Scampi. So, I went on a little wine adventure with my mom to the Franklin Wine Shop and purchased a French […]

  2. […] way; it’s so much easier and SO much tastier than any other shrimp scampi I’ve ever made or had — just prepare the shrimp and toss with linguine. We scarfed it down. The lemon adds […]

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