Hello! Happy Saturday. I should be doing homework but instead I want to post a recipe.
Shrimp scampi was the dish my father would often order when we went to restaurants. I made it the other night in honor of him. I miss him everyday.
This recipe was found in the book that gave me the spaghetti and meatballs recipe on this website, I have since made it my own with alterations and I am sure I will do the same to this one.
It is a truly easy dish. Deveining the shrimp is the hardest part.
The next time I make it I will serve it over pasta instead of bread as the original recipe calls for it to be served on bread.
- 3 TBS olive oil, plus more to finish
- 3 garlic cloves, chopped fine
- 1 pound extra-large (about 25) shrimp, completely deveined, and cut crosswise into three pieces (note: I left them whole)
- 1 TBS fresh chives, chopped
- 1/2 cup dry white wine
- 4 TBS unsalted butter, cut into 4 pieces
- 1 TBS lemon juice
- 1 TBS fresh Italian parsley, chopped
- 1/2 tsp crushed hot red pepper
- Salt to taste
- 6 slices of Italian bread, toasted and kept warm (or pasta)
- 1 lemon, cut into slices
Make sure the pan you use will fit all the shrimp in a single layer for proper heat conduction.
Heat the oil in a large skillet over medium heat. Add the garlic and cook until light brown (about 2 minutes). Raise the heat to high and add the shrimp, toss until they are bright pink and seared on all sides (about 2 minutes). Add the chives, wine, butter, and lemon juice. Bring to a boil and cook for about 2 minutes (shrimp should be barely opaque in the center and the sauce reduced by half). Stir in the parsley, crushed red pepper, and salt and serve over bread or pasta. Drizzle the sauce and serve with lemon slices.
I would use bread for an appetizer and pasta if you plan to make it a meal.