Shrimp Scampi
How did this dish miss my attention all these years? My best girlfriend ordered some at lunch on a get-away to the coast and a taste made me want to try making it myself. We loved it. I read a lot of recipes that used red pepper flakes or Tabasco, but we like it better without the heat. I thought the shrimp tasted great with the red pepper, but I didn't enjoy the flavor with the pasta as much that way. I made it several times until I found this recipe to be just right!
Ingredients:
Preparation:
Heat a large skillet over medium heat and add butter and oil. After pan is hot, add garlic and stir and cook for a minute, and then add shrimp and toss to coat with butter and garlic. Add wine and lemon juice and let it cook for a couple of minutes (meanwhile cooking the pasta so they are done at the same time), stirring often to cook the shrimp evenly. When the pasta is done drain it and add it to the pan with the shrimp and toss to coat with sauce. Turn off heat and toss in parsley and/or green onions and serve in a big pasta bowl with fresh Parmesan to taste.
©2012 Laura Delanty, Wife With A Knife - All Rights Reserved
Ingredients:
- 1.25 to 1.50 pounds Shrimp, deveined and shelled but with the tail segment intact
- 3 large cloves garlic, pressed or minced
- 2 T Butter
- 1 T Olive oil
- 1/2 to 1 cup chicken stock or white wine
- Lemon juice
- 1/2 pound pasta (angel hair is traditional, but I have used wide egg noodles and spaghetti), cooked as directed
- Parsley and/or green onions, chopped
- Freshly grated Parmesan cheese
Preparation:
Heat a large skillet over medium heat and add butter and oil. After pan is hot, add garlic and stir and cook for a minute, and then add shrimp and toss to coat with butter and garlic. Add wine and lemon juice and let it cook for a couple of minutes (meanwhile cooking the pasta so they are done at the same time), stirring often to cook the shrimp evenly. When the pasta is done drain it and add it to the pan with the shrimp and toss to coat with sauce. Turn off heat and toss in parsley and/or green onions and serve in a big pasta bowl with fresh Parmesan to taste.
©2012 Laura Delanty, Wife With A Knife - All Rights Reserved
