Cooking Shrimp Scampi

Recipe for Easy Entertaining: Shrimp Scampi

This dish falls into the category of easy and impressive; it’s perfect for both a weeknight meal and for entertaining guests—and it couldn’t be easier. All you need are a few staple pantry items and some raw, peeled and deveined shrimp. Though fresh shrimp is the best option, I like to keep peeled and deveined frozen shrimp on hand, making this even better for a last-minute dinner.

Just defrost and cook; to defrost quickly, just put the frozen shrimp in a colander and run cold water over them for about 5 minutes, moving around so they thaw evenly. Then, just let them sit in the colander for a few more minutes to drain the water.

I used medium-sized, 41-50 count shrimp (that means there are 41-50 shrimp per pound), but use whatever size you prefer.

This dish is all about timing. To make sure you don’t overcook the shrimp, start heating up the sauté pan when there is about 7 minutes left of the pasta cooking time, which, with many pastas, would be right as you add it into the pan.

If you would like, add in a little bit of white wine and butter towards the end of the shrimps cooking time to make a richer sauce, but I find that just the addition of herbs and lemon is perfect for me. This is one of those dishes that benefits from experimentation. If 4 cloves of garlic or the amount of lemon flavor seems like too much or too little, adjust it for your taste. Same goes for the parsley; some don’t like its grassy flavor, but I like the freshness it adds to the finished dish.

Shrimp Scampi -

Ingredients – Serves Two:

½ lb spaghetti or linguine

½ pound peeled and deveined shrimp, thawed if frozen

2 tbsp olive oil + extra, for drizzling

4 cloves of garlic, minced

Pinch of red pepper flakes, or to taste

Zest of 1 lemon

Juice of 1 lemon

About 1/3 cup chopped fresh parsley

½ lb spaghetti or linguine

Freshly grated parmesan, for serving

Directions:

1. Cook pasta according to package directions in salted, boiling water.

2. While pasta is cooking, heat olive oil over medium heat in a large sauté pan. Add in garlic and red pepper flakes, and cook about 1 minute.

3. Add in shrimp and cook about 1-2 minutes per side, until just opaque. Turn off heat, add in the lemon zest, juice, and parsley.

4. When the pasta is done, drain and drizzle with a little extra virgin olive oil. Toss with shrimp mixture to coat. Serve with grated parmesan.

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About the Author

Jessica Verderame is a staff writer for AllMediaNY.com.

Do you have a good recipe for shrimp other than scampi style?

I try to cook healthy so I do prefer healthier recipes. I am particularly interested in a recipe that uses limes, but all recipes would be greatly appreciated. Thank you.

Maragrita Grilled Shrimp

http://allrecipes.com/Recipe/Margarita-Grilled-Shrimp/Detail.aspx

Asian Grilled Shrimp

http://www.shrimprecipes.org/asian-grilled-shrimp.html

Shrimp & Arugula Salad, Pad Thai, Shrimp Casear and more-

http://www.eatingwell.com/recipes/collections/healthy_shrimp_recipes.html

Thanks to eateries open on holiday
Where will you be dining next Thursday? Though Thanksgiving Day is not the No. 1 day for dining out, millions of Americans will be letting the pros do the cooking. For Chattanooga chefs, it will be a busy day.

Betty's Seaside Shrimp Scampi Recipe

 

Cooking Jalapeno Peppers

Shrimp Lime Pepper Pasta!

This is a dish, I invented.  I call it shrimp lime pepper pasta!  Its incredible.  Its delicious.  It will make you melt with its heat, its tangyness, and its inability to peg to any category.  Is it Italian?  Asian?  Mexican?  You decide.  To make it you will need a blender or food processer.  I use the processer section of a Cuisinart immersion blender.  First I’ll show you how to make the sauce, which is more like a chutney and which gives the dish its name.

1/2 cup fresh cilantro

1/2 cup italian parsley

3 cloves garlic

1 shallot

juice of 1 lime plus a splash of bottled lime juice

1/2 fresh serrano pepper,  1/2 fresh jalapeno pepper

splash of extra virgin olive oil

1/4 teaspoon ground comino

salt and pepper to taste

Process on pulse the parsley and cilantro.  Add the garlic and shallot which you have already chopped somewhat and the peppers which have had the seeds removed.  Pulse.  Add the lime and lime juice, olive oil, comino, salt and pepper.  Blend until smooth.  Use a small rubber spatula to scrap down the sides and continue to blend untill pureed.  Place into bowl and put in refrigerator.  You want it cool, cold, fresh!  Just like you right?  Next:   The shrimp

1 1/2 lbs fresh or fresh frozen medium shrimp.

extra virgin olive oil to cover bottom of pan

2 cloves garlic

1/4 stick unsalted butter

1/4 teaspoon red pepper flakes

1/2 lemon for juice

1/2 cup crisp white wine

sea salt to taste

In a large 12″ stainless pan  heat oil on high.  Add the chopped garlic and the shrimp which have been swabbed of excess water with a paper towel.  Turn them over right away with tongs or a wooden spoon.  Add butter, wine, red pepper flakes, lemon.  Keep stirring and add more butter, wine, lemon etc to taste.  Its a work of art and when you find the correct balance between silky butter and sharp tangy lemon/wine, you’ll know.  Or I hope you will….good luck!

Serve over linguine which you have been boiling in a large pot with 1/2 teaspoon salt and oil respectively while all the rest of this is going on.

Put linguine in plate, pour shrimp and butter/wine sauce over and last, spoon the crisp, cold lime sauce in dollops over the shrimp and pasta.  Garnish with avacado if you so desire.  This dish pairs well with a buttery chardonnay like Bogle that cuts some of the acidity or you can go full tang and serve it with a pinot grigio or a mineraly French chablis.  Or if you’re a man’s man like me, serve it up with an ice cold beer!  Serves 2.

Shrimp lime pepper pasta!   BON APPETIT!

If you like this article, you can find MANY more, some with video, as well as MUSIC, ART, PHOTOGRAPHY, in an Urban theme by visiting my site.

http://johnriveraurbanmusic.squarespace.com/about-me/

 

About the Author

I am a musician, producer, writer, photographer, chef.  I have a website, John Rivera Urban Life where I have showcased my artistic passions.  My site is full of useful information about cooking, urban living, music, art and an ‘anything goes’ section where I talk about anything from politics to philosophy.  Guest bloggers are sometimes featured.

http://johnriveraurbanmusic.squarespace.com/about-me/

Thai Cooking Recipe: Shrimp and Coconut Sprouts in Spicy Tom Yum Soup from Lobo (www.lobo.co.th)

Cooking Illustrated….

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