I love shrimp scampi and today’s recipe is the one I used just the other day. It was delicious. The original recipe calls for uncooked shrimp, but I always use pre-cooked, it’s just easier. Also, the original recipe calls for large or extra-large shrimp and I prefer medium to small. We like ours served over angel hair pasta but any pasta will do.
Classic Shrimp Scampi
2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
½ cup dry white wine or broth
¾ teaspoon kosher salt, or to taste
1/8 teaspoon crushed red pepper flakes, optional
Freshly ground black pepper to taste
1 ¾ lbs. pre-cooked shrimp, shelled
1/3 cup chopped parsley, optional
Freshly squeezed juice if half a lemon
Cooked pasta of your choice
In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about one minute. Add wine or broth, salt, red pepper flakes and black pepper and bring to a simmer. Let sauce reduce by half, about two minutes. Add shrimp. If you are using uncooked shrimp, sauté them until they just turn pink, two to four minutes, depending on their size. If you are using pre-cooked shrimp, they will already be pink and you just need for them to warm up, stir them for a minute or so. Stir in the parsley and lemon juice and serve over cooked pasta.
Source: cooking.nytimes.com (Internet)
June 28, 2021 at 03:38AM
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