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30 Recipes Collection

Entrée

Number27

Shrimp Scampi

What you Need

Cooking Spoon
Stock Pot
Colander

2 tablespoons butter

1 tablespoon extra-virgin olive oil

4 cloves garlic, minced

½ cup dry white cooking wine

½ teaspoon black pepper

⅛ teaspoon crushed red pepper

1½ pounds raw shrimp; tails off, peeled and deveined (21-25 count)

½ cup fresh parsley, chopped

1½ tablespoons lemon juice (or juice of half a lemon)

1 box (16 oz) (or ~24 oz fresh pasta) uncooked pasta of choice

What to do

What to Do

Cook pasta according to package instructions;ladle out and retain 1 cup of pasta water before draining.
In a large skillet, on medium-high heat, melt butter with olive oil; add garlic and sauté until fragrant, ~1 minute.
Add wine, salt, crushed red pepper and black pepper; bring to bubbly boil, lower heat and simmer until wine is reduced by half.
Return to medium-high heat, add shrimp and sauté just until they turn pink, ~3 minutes.
Stir in the parsley, lemon juice and half the pasta water to thicken the sauce a bit. Add more pasta water to suit.
Serve over or stir in pasta.
⅛ teaspoon garlic powder ≈ 1 clove pressed garlic ≈ ½ teaspoon minced garlic; 1 tablespoon fresh herb ≈ 1 teaspoon dried herb

Nutrition

Nutrition Facts: Servings: 8; Amount per serving: Calories 104; Total fat 5.6g 9%; Saturated fat 0.9g 5%; Cholesterol 0mg 0%; Sodium 533mg 22%; Carbohydrates 12.3g 4%; Fiber 2.4g 17%; Sugars 6.9g 14%; Protein 3g 6%; Based on DV of 2000 calories per day
Great with a side salad!
Why is this important?
Why does it matter? 1) Pasta water has the natural starch from the pasta that will thicken the sauce. 2) A bit of olive oil with melted butter will prevent the butter from scorching (burning)
Ziploc
Saran
ReynoldsWrap