Wednesday, April 25, 2007

Shrimp Scampi

Pasta comes to the rescue a lot around here, especially if we’re looking for a quick meal. Last night I made a simple Shrimp Scampi. It’s a snap to make so it serves as a great weeknight dinner. The interplay of robust garlic, tangy lemon, and fresh parsley with tender succulent shrimp in a delicate white wine sauce is fantastic. A teeny tiny bit of cayenne adds a kick but it’s completely optional. Adding the lemon juice and zest and parsley last helps preserve their bright flavor.

Shrimp Scampi with Linguini

8 oz. large shrimp, peeled and deveined (smaller shrimp can be used but shorten the cooking time)
1 small shallot, finely chopped
3 - 4 cloves garlic, minced
Juice of half a lemon, about 1 to 1 1/2 Tbsp
1/4 to 1/2 tsp lemon zest
1/4 C dry white wine
2 Tbsp parsley, finely chopped
2 tsp olive oil
2 Tbsp butter
Salt and pepper to taste
cayenne, optional
8 oz. linguini (I used spaghetti)

The cooking goes by very quickly so I did my ingredient prep as I was waiting for the water to boil.

Bring a pot of salted water to a boil for the pasta. When you drop the pasta in the water, start cooking the scampi.

Season the shrimp with salt and pepper. Heat 2 tsp of olive oil in a skillet over medium high heat and cook the shrimp until they turn opaque and just pink, about 30 seconds to a minute or so each side. Transfer to a bowl and set aside.

Return the pan to the stove, add 1 tbsp of butter and the shallots. Cook over medium heat until the shallots are translucent and begin to brown around the edges, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until fragrant. Add the white wine and deglaze the pan, scraping up the brown bits from the pan, then add the lemon juice, bring it to a boil then take off heat. (Remember to keep an eye on your pasta)

Off heat, whisk in the remaining tbsp of butter, lemon zest, parsley, and a little bit of cayenne. Add the shrimp and pasta, toss to combine and serve immediately.

Serves 2.

As for the other half of the lemon and remaining zest on the peel, you can juice the half and freeze the juice in an ice cube tray for another day. You can also freeze the peels to save them. Grate the peels while they're still frozen; don't let the peels thaw or they'll be too squishy to zest.

This will be my entry for Presto Pasta Night. Presto Pasta Night is hosted every week by the wonderful Ruth over at Once Upon a Feast. Be sure to check out this week's roundup on Friday.


Anh said...

Amy, I love recipe like this. I can eat the two portions if I don't watch out. Lovely dish!

Wandering Chopsticks said...

Teeny, tiny bit of cayenne? I do a whole lot of dried chili flakes. :)

Actually, I tend to do pesto shrimp pasta more. But this looks delish.

Anonymous said...

I love shrimp scampi. Looks delicious!

Anonymous said...

I did a pasta (appetizer) dish too! And added lemon juice!

I used cilantro and you used parsley.
SO nice is your shrimp scampi.

(my little poem for you :D)

Amy said...

Thanks! I have to sneak in a little extra pasta because Steven *loves* pasta. :D

Steven couldn't taste the cayenne at all but I could sense a hint. I can't eat very spicy foods. :P Pesto shrimp pasta sounds great! I want to grow some basil this summer for homemade pesto.

Thank you!

Your dish looks fantastic! So refreshing for summertime. Thanks for the poem. :D

Ruth Daniels said...

I'm drooling. This is one of my all time favorite dishes. Thanks so much for sharing in Presto Pasta Night.

Amy said...

I can see why you like this dish so much, it's very tasty. I'll definitely be making it more often. :)

Anonymous said...

O momma was this dish ever succulent, sadly i had no fresh wine and my mom wouldnt buy a bottle ( darn you lazy parents! when your kid ever wants ingredients to cook, go buy what they need!) So i substiuted the wine for white wine vinegar and chicken stock and mmm was it delish! I went ahead and put some cherry grapes and mint leaves along with the parsley and the combo was a match that was destined. Anyways Thanks for the great recipe and keep expanding the pasta section : D

Anonymous said...

Thank you for this. I appreciate easy & light recipies!


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