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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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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