Shrimp Scampi
In about fifteen minutes, dinner is ready.
My favorite pasta meal from around 1981 is this one! (Or was it 1982?) In any case, traditional shrimp pasta dishes like this one that combine shrimp, butter, garlic, and lemon are always a good choice. The best thing about it is that it comes together quickly—I mean, within fifteen minutes. This small lunch is actually rather filling because to the fresh herbs and lemon juice (don’t use bottled here). Serve it to friends with white wine spritzers, a fresh green salad, and pull-apart cheese bread. Or simply consume it all right out of the pot. That’s also acceptable.Shrimp Scampi
What’s in shrimp scampi sauce?
Lemon, wine, and butter—the finest things in life! The addition of garlic and onion enhances the sauce’s flavor, while the final garnish of parsley and basil adds a burst of freshness. To complement the shrimp without overpowering it, it’s very easy.Shrimp Scampi
What pasta shape goes with shrimp?
Any long, thin pasta shape will work for shrimp scampi, but I love using angel hair pasta since it cooks so rapidly. Fettuccini, linguine, and spaghetti are all excellent options.Shrimp Scampi
Should you leave the shrimp tail on for shrimp scampi?
When preparing shrimp recipes, this is a question of taste. In addition to making the scampi look nicer, leaving the shrimp tail on can enhance its flavor. However, shrimp with their tails off are ideal for this. One-pound containers of frozen raw shrimp that have already been peeled, deveined, and have had their tails cut off are available at most supermarkets. In addition to saving time in the kitchen, this shrimp is excellent for scampi. Just make sure to thaw the shrimp before using them if they are frozen.Shrimp Scampi
Do you use dry or sweet white wine for shrimp scampi?
When preparing this dish, use a crisp, dry white wine, such as pinot grigio or sauvignon blanc.
What can I use instead of white wine in shrimp scampi?
There are many alternatives to white wine available. Try using vegetable or chicken broth, but be aware that in order to give the sauce more flavor, you may need to add additional lemon or a little amount of vinegar (anything with some acid).Shrimp Scampi
Ingredients
- 2 Tbsp. olive oil
- 4 Tbsp. butter
- 1/2 whole medium onion, finely diced
- 4 cloves garlic cloves, minced or pressed
- 1 lb. large shrimp, peeled and deveined
- Chopped fresh parsley, to taste
- Chopped fresh basil, to taste
- 1/2 c. grated parmesan cheese
- 8 oz. angel hair pasta
- 4 dashes hot sauce, plus more to taste (I used Tabasco)
- Juice of 2 lemons
- 1/2 c. white wine
- Salt and ground black pepper, to taste
Directions
- Prepare the pasta by boiling the water.
- Melt the butter and heat the olive oil in a big skillet over medium heat. Cook the garlic and onion together for two to three minutes, or until the onion is transparent. After adding the shrimp, simmer for a few minutes while stirring. Add the lemon juice and squeeze. Stir in the spicy sauce, salt, pepper, and wine. Turn down the heat to low and stir.
- Add the pasta with angel hair to the boiling water. Cook until al dente or barely done. Save 1 to 2 cups of pasta water after draining.
- Take the skillet off of the burner. If the spaghetti needs to be thinned, add a little pasta water and stir. If necessary, add salt and pepper after tasting for spices.
- Add the chopped parsley, basil, and grated Parmesan on top. Serve right away.Shrimp Scampi
Khaki shorts remind me of shrimp scampi.
Tiny silver hair clips with a tidy tiny bow at the end, laced with thin satin ribbon.
Little silver hair clips threaded with thin satin ribbon, finished with a neat little bow at the end.
I had white, purple, pink, and red. Which colors were yours?
I also think of Foreigner when I think of Shrimp Scampi. Not the “I Want to Know What Love Is” Foreigner, but the classic Foreigner. They aren’t in my heart, even though I know they’re probably the same.
Really. Come on. “Waiting for a Girl Like You” is playing. Consume it. Feel it. At the youth group dance, you could recall slow dancing with Stevo. He loves Carrie, not you, and you’re dressed in a Gunne Sax dress. This is a dance of pity. All Stevo enjoys about you is that you are a friend. You have frizzy red bangs. Carrie has a tan.
Play “I Wanna Know What Love Is” now. Shut your eyes. The year is 1984. Stevo is so out of date. You’ve moved on to Simon LeBon after outgrowing him by two inches. Foreigners singing 1984 love ballads is not what you want. You want them to sing love ballads from 1981. Better yet: “Cold as Ice” or “Head Games.” Not “I’m Curious About What Love Is.”
In any case, it all makes me think of Shrimp Scampi, the traditional throw-together dish of shrimp, butter, garlic, and lemon that was popular in the late 1970s and early 1980s. I try to be strange by adding wine (of course) and a little hot sauce, but it’s difficult to go overboard and make it better than the original.
Although thin spaghetti or linguine also work well, I prefer to use angel hair because it complements the extremely light sauce. Rigatoni or short penne would be too much noodle for me, dude.
Regarding shrimp scampi, I believe I’ve had it once with Stevo. Most likely in Carrie’s home.
(Carrums, see you in July! Your tan and you are both loved. always had.)
(Stevo has, too.)Shrimp Scampi
Chop some onion finely.
Next, take three or four cloves of garlic, depending on how big they are.
And chop them very coarsely.
Melt some butter and a small amount of olive oil in a big skillet. (Don’t be afraid; I removed some of this.)
Avoid letting the butter brown by leaving the skillet unattended, as I did. Add the garlic and onion after that.
Add the garlic and onions and sauté until transparent, about 2 minutes.
Take a breath. Breathe out. Sing praise songs for scents such as this.
Then keep cooking.
Add one pound of deveined and peeled shrimp.
Half a cup of dry white wine should be added. Give or take.
Squeeze some lemon juice into the shrimp with the most odd, ridiculous, and grotesque-looking pink alien claw you have ever seen. If your hands were in high demand for photo shoots, picture what life would be like. Close your eyes for a moment. Then, don’t hit yourself because you despise your hands. Because you have to wake up and continue to cook.
To the pan, add a few dashes of spicy sauce. It merely gives it a little kick.
Lastly, season with freshly ground black pepper and salt.
Give this a few minutes to bubble up.
Since it just takes a few minutes to cook, add the angel hair right before the end.
Toss in the sauce after adding the cooked angel hair.
Although it’s difficult to see in the picture, the pasta is covered in the mouthwatering pan juices that have a buttery, garlicky, lemony, and shrimpy flavor. Additionally, add the pasta in a few batches; if it appears that there aren’t enough fluids to keep it coated and wet, stop adding it.
Add some chopped herbs at the end (basil and parsley work well).
And some Parmesan cheese, grated.
It’s dinnertime!
Guys, enjoy this simple midweek supper.
The recipe can be printed here:
