It literally takes 10 minutes from start to finish. Lemon juice – go with fresh to really draw out the taste of the shrimp.īelieve it or not, homemade shrimp scampi is easy to make.Garlic – an absolute must for a flavorful contrast to any garlic shrimp scampi recipe.Dry white wine – brings out the flavor of the shrimp.Butter – adds richness to the shrimp scampi sauce.Large shrimp – buy them fresh and shelled for the best taste.With just 10 wholesome ingredients, you’ll be able to create this light yet indulgent meal that’s impressive enough for company! The best shrimp scampi recipe keeps things simple. On top of rice or pasta, few things can ever be better than this family favorite shrimp scampi recipe! That garlic-lemon-butter-wine sauce is something my whole family adores. Serve with fresh chopped parsley and grated Parmesan cheese (optional).Shrimp scampi might look elegant and delicate, but it’s one of the easiest dishes you can make at home.Add some of the reserved pasta water, as necessary, to thin sauce out. Add the shrimp, cooked pasta, parsley, and toss until combined. Add the wine, lemon juice, and remainder of butter and simmer for about 1 minute.Remove the shrimp from the pan and set aside. The center of the shrimp should be at least 145 degrees F. The center will be pink and no longer translucent. Shrimp cooks really fast, so you really only need to cook for about 2 minutes per side. Add the shrimp and 2 tbsp of butter and saute for 3-4 minutes, or until cooked thoroughly. Season the raw shrimp with salt and pepper.Add the minced garlic and chili flake and saute for an additional minute, stirring constantly. In a large skillet, saute the shallots in olive oil over medium high heat for 4 minutes. Reserve at least a half cup of the cooking liquid before you drain. You can also use linguini, angel hair, or spaghetti pasta. Start off by cooking the fettuccine according to the package.Lemon juice- The fresh acidic flavor brings all the flavors together. Red Chili Flake- Totally optional, but I love a little kick of spice.įresh Italian Parsley- Italian parsley lays flatter and looks prettier, in my opinion, but regular parsley works as well. Olive Oil and Butter- I like to use a 50/50 combo in many pasta sauces. Garlic and Shallots- Helps make the sauce and gives the pasta flavor. Most of the seafood display cases sell defrosted shrimp and it is difficult to know how fresh it is.ĭry Rose Wine- Most shrimp scampi recipes call for a dry white wine, but the rose wine gives it a fun rosy color and flavor. Shrimp- In most grocery stores, frozen shrimp will actually be your freshest source. In this recipe, I have used 41-50 count, but any size will work. Most sushi restaurants (except extremely high end) always buy frozen fish because it is guaranteed the fish has been frozen, preserving the freshness, at the source. You just never know how long it has been sitting there for. I also always buy shrimp in the frozen section because the seafood display at most grocery stores almost always sells previously frozen shrimp. means the shrimp are actually larger than the 41-50 count because there are less shrimp per pound. 41-50 shrimp means there are on average 41 to 50 shrimp per pound, and is the most commonly sold shrimp size in the United States. Shrimp size is categorized by count per pound. I always purchase shrimp with no additives (salt is OK) for the most natural texture. Sodium tripolyphosphates and other additives will give a spongy, and unusually bouncy texture to the shrimp that Americans are actually accustomed to. This inorganic compound makes the shrimp plumper by retaining excess water. It is very common to find additives, such as sodium tripolyphosphates, added to the shrimp. Not all shrimp are created equal, so you have to be careful what you buy. Working in the food industry, I have been to countless shrimp farms around the world. Perfect for a backyard lunch or summer dinner and always a crowd pleaser. Rose wine gives this classic dish a beautiful rosy color and flavor you just don’t get with your typical dry white. These days, I always have a bottle of rose open, so this dish basically happened by accident in my kitchen and I must say, it’s so dang delicious. Shrimp scampi is one of my favorite go to dishes for an easy meal. After having a baby and 9 months with no wine, you better believe I deserve a glass of rose…or two. “Rose all day” is my jam and motto in life. Served with Fettuccine and topped with fresh parsley and Parmesan Shrimp sauted in garlic, shallots, red chili, and rose wine.
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