Shrimp Scampi

There is something to be said about shrimp scampi. I always remember it as an elegant dish, and something that was to be had around the holidays, or a special weekend meal. Shrimp scampi, after all, is probably one of the easiest dishes to make, however it does have an elegance to it. I always recall my parents making their shrimp scampi underneath a broiler, building a light char onto succulent shrimp. Seeing that my wife and one of my kids love shrimp, I thought that I would bring back this elegant childhood classic and see if I could convert the other two kids.

Shrimp Scampi Recipe

Ingredients:

  • 1/2 lb of fettuccini, cooked al dente
  • 5 cloves of garlic, thinly sliced
  • 1/2 whole lemon, juiced
  • 1 lb of medium-sized shrimp, peeled and deveined
  • 1/2 tsp red pepper flakes
  • 1/2 cup of Chardonnay wine
  • 4 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 tbsp fresh Italian flat leaf parsley, chopped
  • pinch of salt, to taste

Begin by getting an oven proof casserole dish out and add two tablespoons of the butter, and the olive oil. Add in the red pepper flakes, and add this to the oven, set to your broiler temp. This will melt quickly.

How to make shrimp scampi

Once melted, remove it from the broiler, then toss in your shrimp and about half of the garlic. Give it a good stir, then place back underneath the broiler.

Next, add a skillet to the stove, and bring that to a high heat. Add the butter, the remaining garlic, lemon juice, and the wine. Season with salt. Reduce the wine to about half, then add in the pasta, and give that a good mix.

Once the shrimp are opaque, remove the dish from the broiler. Add the pasta to a large server boil, and carefully pour the shrimp, and butter sauce over the pasta. Give this a good stir, sprinkle with the chopped parsley, and serve.

What you end up with is this fantastic sauce, a sauce unlike no other. It’s light (believe it or not), with that great lemon and wine sauce, and heck with butter and garlic, you can convert most any kid.

I succeeded in converting one of my kids and she was asking for more shrimp, and well, my oldest, as he did not go for the shrimp, I knew he was tempted. At least he enjoyed the pasta. Baby steps. Still going through baby steps.

If you do not want to go the broiler route, go ahead and make everything in a large skillet as it will be one less dish to wash, and still result in amazing flavors. Hope you enjoy!

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