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Durkin Tactical Franklin Armory
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Posted: 12/18/2010 9:40:38 PM EDT
The other night we had shrimp scampi for dinner. It was awesome! Mixing it up and not having the same old boring thing for dinner is kind of nice. The recipe called for 2 lbs of shrimp but we just used 1 lb and it was still plenty for the 3 of us plus leftovers. This is really a good simple dish, other than the pasta it only took less than 10 minutes to make. Nice to make something out of my "comfort zone" and I suspect this dish will be getting made by us at least once a month.

- 2 pounds shrimp, raw and peeled (can leave the tail on) 1 pound was plenty for 2 adults and a kid w/ leftovers
- 4 tbsp butter
- 2 tbsp grape seed oil (can use canola oil) We used canola, no problem
- 5 garlic cloves, minced
- 1/4 cup white wine -We used cooking white wine because that's what was around
- 1 tbsp lemon zest
- Juice of one lemon-We used a little more than 1 lemon, big citrus fans
- 1/2 cup Italian parsley, chopped
- 6 cups cooked pasta-Angel hair is the way to go
- Salt and pepper to taste
-2 t. Crushed red pepper flakes
-Grated Parmigiano-Reggiano cheese

Heat a large saute pan on the stove. Add the grape seed oil and butter. Allow butter to melt.Add the garlic and saute until fragrant (Just a minute or so, DON't BURN IT!.Add the shrimp and red pepper flakes cook for one minute. Finish the scampi by adding the white wine, lemon zest, and lemon juice. Continue sauteing shrimp until pink. (Only takes 3 minutes or so)

Remove the shrimp and add the pasta to the saute pan. Saute the cooked pasta for a few minutes until heated through. (This step is important, it gets lots of flavor into the pasta)Divide the pasta between 4 plates.(Or 1 and serve family style) Return the shrimp to the saute to heat (if needed). Divide the shrimp between the 4 plates, drizzle any remaining liquid from the saute over the pasta dishes.Sprinkle with chopped fresh parsley,Parmigiano-Reggiano cheese, And more lemon if you are a fan) Serve and Enjoy!

We completely forgot we even had the cheese. I used it the next day on the leftovers I had for lunch and the cheese, made a big difference in adding to the flavor even more, Won't be forgetting it next time.

The asparagus in the background was drizzled with olive oil, lemon juice, and sprinkled with kosher salt. Grilled on a hot grill for a few minutes, and then a little more oil and lemon juice added. I have a brother who isn't a big fan of vegetables, but he loves this. Much better when you can get good in season asparagus in the spring/summer.
Link Posted: 12/18/2010 9:46:11 PM EDT
Link Posted: 12/18/2010 10:28:51 PM EDT
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