Shrimp Scampi

I will never forget the first time I had shrimp scampi: I was staying in Millinocket, ME for the summer working at a hunting lodge (Buckhorn Camps) and one of our neighbors (and by “neighbors,” I mean someone who had a cabin on a nearby island) invited us over for dinner.  Excited at the prospects of someone else cooking for the evening, Linda and I boated to the island, docked the boat, and headed into the cabin for dinner (no lie! this kind of travel was a very real part of my adolescence!).

I remember our neighbors making shrimp scampi and well after the meal has come and gone, I’ll never forget it.  I was absolutely amazed by the cooking process.  What appeared to me to be two men dumping random ingredients into a saucepan while their wives were away really turned out to be a rather sophisticated simmering process of butter, wine, citrus, shrimp, and garlic.  This was also the first time someone had shown me how to make a pasta sauce.  I was a goner.

Try this shrimp scampi for a filling, light, fancy-ish dinner, or half the recipe for two as it makes plenty of clearly delicious leftovers.

Shrimp Scampi

This recipe from the Recipe Secrets blog and is a “copycat” of the Red Lobster Shrimp Scampi.  Although this is a traditional recipe, feel free to adjust butter, wine, or garlic according to your personal preference.

Ingredients:

* 1 package angel hair pasta

* 1 lb shrimp

* 1 cup dry  white wine

* 1 lemon, juiced

* 2/3 cup unsalted butter

* 2-3 cloves garlic, pressed or minced

* fresh parsley, chopped, to garnish

* salt and pepper to taste

1.) Add pasta to a pot of boiling water that has been seasoned with salt (remember: the Italians believe that good pasta water should have the same consistency as sea-water).  Cook according to the package instructions so that pasta is “al dente” (done, but with some stiffness).  Strain and set aside.

2.) Add butter, garlic, lemon juice, shrimp, and wine to a saucepan.  Mix to integrate and so that butter is fully melted.  Bring to a simmer and cook until shrimp is pink.  Season with salt, pepper, and a little bit of parsley.

3.) Remove from heat and plate scampi sauce over pasta.  Sprinkle with fresh parsley and cracked pepper to garnish.  Enjoy! Makes 6-10 depending on ounces of pasta.

Shrimp Scampi, 5.0 out of 5 based on 6 ratings Google+