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Can someone post the famous shrimp scampi recipe?
Can someone post the famous shrimp scampi recipe?
I bought 1.5 lbs of shrimp and want to make it tonight. I searched a bit through the archives but didn't find it. Thanks!
Going "home" again October 26th!
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nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA
This is Liamsaunt's recipe as I got it directly from her (just copied it and pasted it here) - I take no credit for it; although, I wish I was so creative...
Shrimp Scampi Style
1 lb. pasta
1 ½ lbs. shrimp, peeled and deveined
6 cloves of garlic, finely minced
4 tbsp. butter
2 tbsp. olive oil
1 tsp. red pepper flakes
Juice and zest of one lemon
½ cup dry white wine
Salt and pepper to taste
1 bunch of basil, cut into ribbons
Cook the pasta in salted boiling water until just done. Drain and reserve some of the cooking water.
Meanwhile, melt the butter and oil together in a large skillet (big enough to hold the shrimp in one layer if possible) over medium heat. Add the garlic and red pepper flakes and cook, stirring, until softened. Don’t let it get brown or it will taste bitter. Add the wine and reduce until the pan is almost dry. Turn the heat up to medium high and add the shrimp. Cook stirring and flipping, until the shrimp are just cooked through. Cut into one to check, they should be opaque all the way through and the tails should be curled. This will take about 5 minutes for large shrimp.
Once the shrimp are cooked, add the pasta and lemon juice and zest to the skillet and toss to combine. Stir in some of the reserved cooking water to make the sauce the consistency that you like. I usually use about 1 cup. Season with salt and pepper to taste, toss in the basil, and serve.
Shrimp Scampi Style
1 lb. pasta
1 ½ lbs. shrimp, peeled and deveined
6 cloves of garlic, finely minced
4 tbsp. butter
2 tbsp. olive oil
1 tsp. red pepper flakes
Juice and zest of one lemon
½ cup dry white wine
Salt and pepper to taste
1 bunch of basil, cut into ribbons
Cook the pasta in salted boiling water until just done. Drain and reserve some of the cooking water.
Meanwhile, melt the butter and oil together in a large skillet (big enough to hold the shrimp in one layer if possible) over medium heat. Add the garlic and red pepper flakes and cook, stirring, until softened. Don’t let it get brown or it will taste bitter. Add the wine and reduce until the pan is almost dry. Turn the heat up to medium high and add the shrimp. Cook stirring and flipping, until the shrimp are just cooked through. Cut into one to check, they should be opaque all the way through and the tails should be curled. This will take about 5 minutes for large shrimp.
Once the shrimp are cooked, add the pasta and lemon juice and zest to the skillet and toss to combine. Stir in some of the reserved cooking water to make the sauce the consistency that you like. I usually use about 1 cup. Season with salt and pepper to taste, toss in the basil, and serve.
That's another great idea that I will have to try! I don't have a zester. Can I just grate the outside being careful to not get the pith? I think I can survive without it if not. I'm also contemplating using fresh snipped parsley instead of the basil or maybe some of both since they grow right outside my door. Thoughts anyone?
Going "home" again October 26th!
I think the fine side of the grater will work for lemon zest. But personally i wouldn't skip the basil becaause I LOVE it. if you don't care much for it parsley would be ok. some fine parsley on top would be nice.brenda wrote:That's another great idea that I will have to try! I don't have a zester. Can I just grate the outside being careful to not get the pith? I think I can survive without it if not. I'm also contemplating using fresh snipped parsley instead of the basil or maybe some of both since they grow right outside my door. Thoughts anyone?
I also put chopped Roma tomatoes in mine when I made it.
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nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA
While we are on this shrimp recipe what does anyone think about making it ahead? Not the pasta part but the rest. We have a casual day here on Christmas, just my immediate family so we are only 6, but I'd like to have the shrimp part ready to go and only have to do the pasta. thoughts? or maybe hold off adding the shrimp but do the sauce part in the morning. I'm really just talking out loud here 
any suggestions, welcome!
mbw
any suggestions, welcome!mbw
Yum, asparagus is a great addition!
MaryBeth, you could definitely make the sauce in the morning. You could make the shrimp in advance too, just be realy gentle reheating it. I would not make the pasta in advance though, that would be gross!
MaryBeth, you could definitely make the sauce in the morning. You could make the shrimp in advance too, just be realy gentle reheating it. I would not make the pasta in advance though, that would be gross!
It's like looking in your soup and finding a whole different alphabet.