I seem to be on roll with the pasta recipes but I don’t care. I love pasta. I was thinking about what to do differently this week for our Saturday pasta night and it occurred to me that I could do a shrimp scampi. Was I watching an Olive Garden commercial at the time? Maybe. Anyway, I looked on the internet and for a fancy dish, shrimp scampi is surprisingly easy to make.
Serves 2 – 4.
Large frying pan
Pot for Spaghetti
2 Tblsp butter
1 cup shredded parmesan
1 lb shrimp, rinsed and patted dry
2 Tblsp minced garlic
Salt and Pepper to taste
3 Tblsp Lemon juice and the zest of 1 lemon
1/4 cup Pinot Grigio
In a large pot, cook 12oz spaghetti according to package directions.
While the water comes to a boil and you cook the spaghetti, melt the butter in the frying pan.
When it begins to foam up, add the shrimp, garlic, salt and pepper.
If you’re using raw shrimp, cook about 2 minutes per side. If you’re using already cooked shrimp, just a minute per side to warm it through.
Remove from pan to serving bowl, then toss in the lemon juice, zest and wine. Bring to a boil and let reduce a little.
Add the parsley.
Return the shrimp to the pan.
Drain the cooked pasta, put in serving bowl, add the shrimp scampi and toss to coat.
Notes: I didn’t think the scampi had enough sauce to coat the spaghetti so I added 2 Tblsp each of butter and extra virgin olive oil and tossed again.
I also added shredded parmesan cheese to my bowl. I know the rule is no cheese in seafood dishes but I really like parmesan cheese.
Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite pasta supper? Please tell us about it in the comments box below if you feel so inclined.
My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.