Thursday, June 3

Shrimp Scampi


Ohhhhhhhhh yeaaaa.........come to mama.

Thats exactly what you were thinking when you saw this photo, right?

Or maybe you're thinking that you could never make this at home because it will never compare to your favorite shrimp scampi at your local Italian restaurant...

Well, I'm here to tell you that this DOES compare to your favorite shrimp scampi. It is delicious and perfect for a crowd or even just for two. It is great for left overs (cold!), too. You start with 1 lb of frozen raw deveined peeled shrimp. I have tried both roasting and stir frying shrimp. I can tell you that I much prefer the convenience of roasting because they cook more evenly and quickly, but I love the golden color and crust of stir fried shrimp. The taste is exactly the same, so if you have a few more minutes go the stir-fry route. I will explain each way in more detail below.

1 lb frozen deveined peeled shrimp, raw
Seafood seasoning (mix of paprika, garlic salt, onion powder)
3 garlic cloves, minced
olive oil
2 tbs butter
1/4 cup white wine
1 lemon, juiced
angel hair pasta
1/2 cup chopped parsley
freshly grated parmesan

1 Thaw previously frozen shrimp (of course, you can buy them fresh at the seafood counter as well) and pat dry. Season well, both sides of shrimp.
2 Heat a large skillet with olive oil and butter. Sauté minced garlic until it infuses the oil with garlicky goodness. Lay the shrimp in one even layer (you can do this in batches if your pan isn't big enough). The shrimp must sizzle or your pan isn't hot enough. Cook the shrimp until pink on one side, then flip to the other side, one by one. About 2-3 minutes per side
3 Set aside your shrimp once cooked. In the same pan, add about 1/4 cup white wine and deglaze the pan, scraping the bits of shrimp garlicky nuggets from the bottom of the pan. Add another tablespoon of butter and the juice of 1 lemon.
4 Boil water for the pasta and cook until al dente. Drain.
5 Pour pasta in the pan with the liquid and coat the noodles with the sauce using tongs.
6 Add in chopped parsley and plenty of grated parmesan.
7 Toss the shrimp with the noodles, serve with more parmesan.


10 comments:

Lauren (Healthy Delicious) said...

look at the color of those babies! yeah, baby!!

Rice Palette said...

My goodness this looks delicious! Definitely need to bookmark this :)

Jennifurla said...

That looks awesome, love the angel hair pasta.

Mary said...

I love the color of this dish. I am new to your blog and had intended only to say hello and then move on. I, instead, started reading your earlier posts and stayed far longer than I planned. I really like the recipes you have here. I'll be back as often as I can. I hope you are having a wonderful day. Blessings...Mary

Chiara "Kika" Assi said...

That looks sooooo good. I have a bag of frozen shrimp and was wondering what to do with it... I guess now I know exactly how I'll use it. Thanks for inspiring me!

Lea Ann said...

I don't have a favorite shrimp scampi at a favorite italian restaurant because it always seems to be swimming in a pool of butter. Don't know why I've never tried it at home. Thanks for this recipe.

Neurotic Cookie said...

how many people do you think this will serve? about 4 maybe?

Ingrid said...

Honestly when I saw your photo I was more like "I want!" :)
~ingrid

Zoe said...

Neurotic Cookie- Yes, about 4.

Stacey Snacks said...

Z,
I like that your version has less butter in it than most....and the seafood seasoning is a nice touch!
YUM!