James has been after me for a little while now to make shrimp scampi. I’ve never made it before and frankly hadn’t felt like looking up a recipe! Then lo and behold, good friend ShoeFanatic posted a recipe for it on her blog! It looked so delicious and she gave it such a great review that I just had to try it. Here is the recipe she used:
1 lb peeled and deveined large shrimp
Seasoning (salt, pepper, garlic powder, onion powder)
4 large garlic cloves, diced
1/2 tsp dried hot red-pepper flakes
1/2 c. dry white wine
Salt & pepper
5 T butter
3/4 lb angel-hair pasta
Fresh parsley, chopped
Boil pasta to your liking. Reserve at least 1 cup of pasta water for later.
Meanwhile, heat olive oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. You need just enough oil to cover the bottom of the pan.
Sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer to a large bowl. Add garlic, red pepper flakes and wine to skillet. Season with salt and pepper to your liking. Cook over high heat, stirring occasionally, for about 1 minute.
Add butter to skillet, stirring until melted, and then add shrimp back in. Add the parsey as well and coat the shrimp well. In the large bowl, toss the pasta and shrimp mixture well. Add some of pasta water if necessary to keep moist.
The Verdict: This was fantastic! I was a little wary of it because it just didn’t look like there would be enough sauce for the noodles. I used the medium size shrimp to save money and was just as happy with them. It was great, it wasn’t dripping butter down your face like often happens with scampi. James and I both went back for seconds and we will be happily enjoying the leftovers tomorrow night! I highly recommend it! Thanks, Shoe!