![]() ![]() But this one caught my eye because it called for marinating the shrimp. I've made dozens of recipes for Scampi, and I thought I was all set with one I found a couple of years ago. This is the easiest and tastiest scampi recipe I have ever made. Everyone had seconds and licked the plate! I have made this with and without marinating the shrimp, and I can say it really is worth letting them sit for at least 15-20 minutes and it makes all the difference! The longer the better though!Įxcellent dish - we marinated the shrimp for four hours which really enhanced the flavors. This recipe was simple enough for an amateur college cook like myself and delicious enough to serve to my parents and extended family. Quite literally the most delicious, perfect shrimp scampi ever, in restaurants or elsewhere. No doubt the best shrimp scampi I’ve ever made. Simple and delicious! Made this as a lighter holiday meal with salad and baguette. This is a great recipe, it is garlic-y and goes great with pasta. ![]() I double the recipe and toss in fettuccine or linguine. Have your mis-en-plas together, seriously. The hardest part of this recipe, peeling and deveining the shrimp. Sounds delicious, but how can such scant liquid ingredients possibly render enough sauce for a pound of shrimp? I was also please and I used to work in an Italian place with fantastic scampi so my bar is also pretty high. According to my friend who is a shrimp scampi connoisseur, it was the “best damn scamps” she’s had in 37 years on earth. Read the comments below before cooking and also added paprika but used “smoked” paprika. Easy and utterly delish! Have made this many times - all successful.Įxcellent but I definitely added to the sauce to get enough to accommodate some angelhair and garlic bread. Served it over olive oil capellini with French bread. We will definitely make it again.Įxcellent! REALLY though, do NOT omit the marinate step. Before adding the butter I was afraid it would be too acidic, but it had just the right level of zing. We had them on fettuccine, but then everyone had to polish the plate with bread. I tossed the pasta with good olive oil first, as I could tell there wasn’t enough sauce for the pasta. I made this exactly as written, served it over a bed of organic whole wheat spaghetti. It is definitely a keeper and is great for a quick family dinner or a dressed up dinner with guests. ![]() I have used this recipe since finding it in February, 2017. Quick, easy and delicious! I double the sauce ingredients as the recipe forĤ does not produce enough sauce for dipping the bread or adding pasta. Transfer to a platter, top with parsley, and serve with bread for dipping alongside. Toss to coat and cook until shrimp are fully cooked through, about 2 minutes. Scrape shrimp along with any accumulated juices into skillet. Add butter and cook, stirring and swirling pan occasionally, until butter is melted and sauce is thickened, about 5 minutes more. Add wine and lemon juice and cook, stirring occasionally, until reduced by half, about 2 minutes. Add sliced garlic and red pepper to skillet and cook, tossing, until fragrant, about 1 minute. Transfer to a plate with a slotted spoon, leaving as much oil in pan as possible. oil in a large skillet over medium and cook shrimp mixture, being careful not to let shrimp or garlic brown, until shrimp is pink but still slightly underdone, about 1 minute per side. Add shrimp, toss to coat, and chill, uncovered, at least 30 minutes and up to 1 hour. If you’re looking for a shrimp scampi recipe with pasta, this one keeps it classic but adds fettuccine (linguine works too) and a toasted panko topping for crunch, while this one uses spaghetti and an extra punch of heat from fresh jalapeño and canned roasted green chiles.Įditor’s note: This recipe was originally published in February 2017. Serve this with bread for dipping so none of the lemony garlic-butter sauce goes to waste. The dish cooks in less than 10 minutes and shrimp can easily overcook and turn rubbery. Before you add the shrimp to the pan, be sure everything else for your meal is set up. Use the time to make a big green salad or enjoy a glass of wine that you can also use in the recipe (we like a Pinot Grigio or Fiano here). We urge you: Don’t skip the marinade step-it really amps up the flavor and sets this recipe apart. Unless you have access to a fishmonger, frozen wild-caught or frozen sustainably farmed shrimp are likely to be fresher than the frozen-then-thawed shrimp sitting on ice at your local supermarket. The key here is, unsurprisingly, good shrimp. Shrimp scampi is an ideal weeknight recipe: It comes together quickly with just a handful of ingredients, many of which you might already have in the house.
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