USVI-On-Line

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!

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.

Thank you!

yum! can I come over?

Oh, last night I made an olive oil dipping bowl for bread using Cruz Bay Grill Rub. It was DELISH!

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 just wanted to add, thanks liamsaunt for sharing your great recipes with us and everyone else who does too!

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 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.
I also put chopped Roma tomatoes in mine when I made it.

I actually bought some tomatoes today because I thought they were in the recipe. At what stage did you add them? You talked me into it, I'll use basil and sprinkle the parsley on top.

I think I added them before the shrimp just to let them soften a bit but not cook to death!

Sounds like a plan then. I'm armed with info and ready to get cooking.

Until I got a zester, I used the smallest holes on our cheese grater.

That is of course after Cat told me what "zest of lime" was cuz I had NO idea.

nothintolose

p.s. definitely don't skip the basil

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

Here's Brenda's dish from last night. Looks Yummy!

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!

yeah i'm super afraid of over cooking the shrimp. hate tough shrimp. I'm going to keep this in mind. my family would love it. And Christmas Eve is a big deal for us and my sister goes all out with her meal so we are usually looking for something simpler the next day. thanks for the advice.