I don’t post savory recipes very often, so when I have a savory success in the kitchen, I have to share. I’ve always been more comfortable baking than with cooking, but having a child motivates me to try to be a decent cook. This week has been all about seafood. So far we’ve had salmon, tilapia, now shrimp.
While spending the summer with his dad, my son developed a love of shrimp and asked me to include it in our dinner rotation. I’m not much of a shrimp eater/cooker, but I accepted the challenge and tried to think of quick and easy ways to prepare it. I decided to sauté it with a little garlic and white wine in an effort to make it a little fancy for me. I sent a text to a friend of mine who’s a bit of a shrimpaholic and asked him if that would be a good combo. He replies that what I’m making is shrimp scampi. I had no idea that was a basic combo for scampi and started a quick search on the web for shrimp scampi recipes. I found one from the New York Times that looked simple to prepare and sounded very tasty. I noticed that most shrimp scampi recipes are served with linguini or a nice crusty bread. My son voted for rotini (he loves spiral shaped pasta).
The scampi took about 15 minutes to prepare and was delicious. It was very light and refreshing and I loved that there was just a nice coating of olive oil and garlic on the pasta. My son added a little parmesan which was a nice touch. After gobbling up my pasta and shrimp scampi, there was a little bit of sauce left, so I grabbed a little piece of bread and cleaned my plate. I’m so glad I found a new dish to add to my dinner rotation!
Classic Shrimp Scampi
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves , minced
- ½ cup dry white wine or broth
- ¾ teaspoon kosher salt , or to taste
- 1/8 teaspoon crushed red pepper flakes , or to taste
- Freshly ground black pepper
- 1 ¾ pounds large or extra-large shrimp , shelled
- 1/3 cup chopped parsley
- Freshly squeezed juice of half a lemon
- Cooked pasta or crusty bread.
Make the scampi
In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.
The recipe doesn’t mention keeping the tails on or off. I prefer them off, so I removed them before sautéing.
Adapted from New York Times