usvi-on-line
OT- Scampi recipe?
-
Xislandgirl
- Posts: 4163
- Joined: Tue Aug 08, 2006 4:03 pm
- Location: Slightly left of center
OT- Scampi recipe?
I was searching through the Food Porn post and could not find it (or I just got tired of looking) Can someone pleae post the scampi recipe?
Thanks!
Thanks!
-
Xislandgirl
- Posts: 4163
- Joined: Tue Aug 08, 2006 4:03 pm
- Location: Slightly left of center
-
nothintolose
- Posts: 1960
- Joined: Mon Aug 07, 2006 10:36 pm
- Location: New Orleans, LA
Laimsaunt’s 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.
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.