You may remember that on my meal plan for week one I have a slot for “pasta and sauce” – this is one of the areas where I can get a little creative and allows for many combinations – ravioli and pesto, pasta putenesca, marinara and spaghetti, etc. You get the idea. So far, I’ve shared my “fettucini alfredo” recipe, here is another installment – Shrimp Scampi.
It really doesn’t get any easier or faster than shrimp scampi. The most time intensive part of the prep is peeling the shrimp, but that’s pretty easy these days the way that the shrimp comes already deveined and the shells cut. Plus – it’s a good task to assign to your kitchen helper(s).
Shrimp scampi is a stove-top meal, and consists of simple ingredients that you typically have on hand – pasta (I use linguine), garlic, olive oil, butter, and wine. The shrimp is something that I buy frozen and keep in the freezer until needed, so I even usually have that on hand.
This dish comes together quickly – you want to start the pasta cooking before you start the sauce or you’ll have over-cooked shrimp. Don’t be afraid to add the pasta water and pasta when the shrimp is still not completely cooked as they will continue to cook in the sauce.
Scampi can be made with other seafood – clams, calamari, or scallops are all good choices and would cook about the same amount of time. Or you could have all of them and make it “seafood scampi”.
My kids and husband loved this dish, and I know you will too.
- 2 lb large shrimp, peeled and deveined
- 1 tablespoon pure olive oil
- 4 cloves garlic, finely chopped
- 1⁄2 cups white wine, I use chardonnay
- 1⁄2 fresh lemon, juice only (optional)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1⁄4 cup butter, softened
- 1/2-1c pasta water
- 1 tablespoon parsley, chopped
- 1lb Linguine
- Put water on to boil per pasta directions.
- Remove shells from shrimp, rinse and drain.
- Prepare and measure all your ingredients - this sauce comes together quickly.
- Heat a large skillet over medium heat.
- When you put on the linguine to cook, start the sauce.
- Add the oil to the skillet until heated, then add garlic, stirring the whole time so it does not burn.
- Add the shrimp to the skillet and cook over medium low heat for 1 minute.
- Add the wine (and lemon juice if you are using it) and cook for 1 more minute.
- Add the butter, Italian seasonings, and salt and pepper and let the butter melt.
- Add a ladle of pasta water to the shrimp and let the mixture simmer and reduce - you may want to add another ladle depending on how much liquid is in the pan, you want enough "sauce" to cover pasta.
- Drain pasta and add to shrimp and toss to cover with sauce. Sprinkle with parsley when serving.
- Prep time includes peeling shrimp, cooking time assumes you are making sauce while cooking linguine.
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