Ingredients
-
1
-
1
-
2
-
2
-
1
-
5
-
1/2
-
1 1/2
-
1/4
-
1
-
-
-
-
-
Directions
Shrimp Scampi, Once the shrimp are peeled, this is a very quick and delicious weeknight meal. I listed pasta, but you could also serve it over rice, on a baguette, or by itself. To make it a complete meal, I often add about 2 cups frozen peas. This recipe is a modified version of the shrimp scampi from Lucinda Scala Quinn’s television show “Mad Hungry”., This was so delicious!! It felt decadent but without a ton of butter. I chose this recipe because I needed a quick fix for dinner. Not only was it a quick fix, but it is also now a favorite that I will make often. Thank you!, This delicious sounding shrimp scampi calls for white wine. What kind of wine generally works best? Many Thanks – Kris
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Steps
|
1
Done
|
Boil a Large Pot of Water and Add a Generous Pinch of Salt. Add the Pasta and Cook Until Al Dente. Drain and Reserve 1/2 Cup of the Pasta Water. |
|
2
Done
|
While the Pasta Is Cooking, Heat a Large Saute Pan and Add the Olive Oil, Swirling to Coat the Pan. Add the Shrimp to the Hot Oil in a Single Layer. Sprinkle With the Freshly Ground Pepper. When the Shrimp Looks Pink and Opaque About 2 Min, Turn Them Over. Add the Garlic and Red Pepper. Stir Constantly For 1 - 2 Minutes. Be Careful not to Burn the Garlic or Overcook the Shrimp. |
|
3
Done
|
Add the Lemon Zest and White Wine to the Shrimp. Stir to Reduce the Wine Slightly. Add the Lemon Juice, Cooked Pasta, and Reserved Pasta Water to the Pan. Toss. |
|
4
Done
|
Remove from Heat, Add the Butter and the Parsley and Give It Another Toss. Taste and Add Any Additional Salt or Pepper If Needed Before Serving. |
