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| Shrimp Scampi | ||
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My friend marco velleggia cooks this dish everytime we go to the beach in ocean city, maryland. I had to slimmify it a bit--cut down on the butter (he uses 10 pounds) and substitute a little olive oil--plus, i use a little lemon juice.
I use meyer lemons, which are sweeter than normal lemons, and not so hard to find. If you use normal lemons, use a real ripe one--they’re ripe when very soft.
you can use this sauce over pasta, like i do, or you can use it as an appetizer and serve it with some warm, crusty bread, to your warm and crusty family and friends.
Ingredients 1 and 1/2 pounds wild shrimp, de-shelled and de-veined (i don’t like farm-raised shrimp) 5 cloves of garlic, sliced thin the juice of 1/2 lemon two tablespoons of italian flat leaf parsley, chopped a 1/4 cup of white wine 2 or 3 tablespoons of butter 4 tablespoons of extra virgin olive oil 1 pound linguine for the pasta...put a large pot of cold water over the highest heat you got for the sauce, put a large pan over medium-low heat. add four tablespoons e.v.o.o. then add the sliced garlic. let it cook for a few minutes, until the garlic is pale gold. turn the heat up a bit, add the white wine and let it cook off for a few minutes. turn the heat down to medium-low and add the shrimp. cook for 2 or 3 minutes, then flip ‘em over. let the shrimp cook for 2 or 3 minutes on the other side. then drizzle the lemon juice over the shrimp, then add the butter, let it melt, and remove the pan from the heat. when the pasta water is boiling rapidly, add a few tablespoons of salt, add a pound (or less!) of linguine, and let it cook until firm to the bite (al dente). when the pasta is done, drain it, and put it in a warm bowl. drizzle with a little e.v.o.o. and give it a toss. add the chopped parsley. then add the shrimp sauce, and toss again. and now, plate it up! put some pasta in a bowl, put some scampi sauce on top, garnish with a parsley sprig or two, maybe a sliver of lemon, and... mangiamo! |
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