Shrimp scampi
Put seafood and Italian in a sentence and I’m so down. Oh and white wine. This simple recipe is really my favorite way to have a nice light tangy pasta. Garlicky, buttery and lemony, shrimp scampi is just so good on a summer night. The best part is how versatile you can get with the recipe and pair it with pasta, bread or just by itself.
Let’s get to cooking.
Prep:
Prep time: 8-10 minutes
Serves 4
Ingredients:
1 lb large shrimp deveined (usually 8-12 in count)
1 cup dry white wine - I usually use a sauvignon blanc
1/3 cup chopped parsley
6-8 garlic cloves minced
1/2 medium lemon
3 tbsp butter
2 tbsp olive oil
capers- optional , but highly recommended
crushed chili flakes to taste
freshly ground black pepper
parmigiano-reggiano - optional
salt to taste
pasta - Linguini preferably
Recipe:
As a quick cooking recipe, you'll want to use a stainless steel or cast iron pan - utensils that get hot and retain even heat. However, a non-stick pan works just fine too.
Start by boiling your pasta in a pot.
Heat your cooking utensil over medium-high heat. Once hot, add olive oil and half of the butter to the pan. Add the garlic right away.
Pro tip: When cooking with a butter-based dish, combine butter with oil to prevent burning. Butter, being a dairy fat, tends to burn quickly otherwise.
Sauté the garlic until it turns a nice light golden color, then add the shrimp. Season with salt and pepper, and cook for 2-3 minutes. Increase the heat to high, flip the shrimp, and add lemon juice, white wine, the remaining butter, parsley, and crushed chili flakes. Cook for an additional 2-3 minutes, or until the wine is reduced by half.
Pro tip: Using a dry wine in an acid-forward dish balances the flavors and adds depth. It also helps keep the shrimp tender and moist.
Remove the pan from heat immediately, and pour the scampi sauce over the cooked pasta or serve it alongside some garlic bread. You can also alter this recipe up and use it to cook fish or delicate vegetables like eggplants.
Enjoy!
