My son has been begging me non-stop to cook some shrimp tempura for weeks now and I finally gave in.Â As much as I love shrimp, I just hate having to shell and de-vein them things. Unfortunately, there are no pre-cooked frozen shrimp in our supermarkets. Â Thus, cooking any dish that requires all that work keeps me from indulging in it too often. Only upside to that is, at least Iâ€™ll have shrimp heads to make shrimp broth cubes… and of course a yummy meal that takes only 20 minutes to finish and forever to prepare! Pfffft….. So just to make the effort worthwhile, I made some tempura for the boy and some scampi for me and my mom. I just love cooking with garlic and butter. And my favourite way of cooking shrimp is doing scampi served with linguine.
Scampi actually refers to a specific type of lobster. A genuine scampi is known as Nephrops Norvegicus, or the Norway Lobster known to the French as Langoustines or in plain English, as the Dublin Bay prawn.
In the Italian-American culinary world, when one says scampi, it means cooking some type of crustacean. with garlic, butter, dry white wine and a generous lemon squeeze. This is usually served with bread as one is expected to dip it into the buttery garlicky goodness. It also goes great with rice as it soaks up the sauce. Youâ€™d most probably want to lick off your plate. Trust me; Iâ€™ve been down that road. I like my scampi with pasta, as it makes for a rather elegant meal to serve and fills you up to the seams.
Making some scampi is a real breeze, really. It just takes more time to prep your shrimps than to actually cook the entire meal. You can, however, clean, shell, be-head and de-vein the shrimps ahead of time and save your sanity on the day you want to cook.
1 pound linguini
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, finely chopped
Lots of garlic, minced
Red pepper flakes, optional
1 pound shrimp, shelled and deveined
Salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup finely chopped parsley leaves
- Cook pasta as directed on package and drain.
- In a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.
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