Simple Succulent Shrimp Scampi

[jglass]

I made this a few days ago and it was so good! Next time I might cut back on the butter a tad. Maybe use a little more olive oil.



Simple Succulent Shrimp Scampi

SERVES 4
1 lb unpeeled large fresh shrimp or unpeeled large defrosted shrimp
3 cloves garlic, minced
1/4 cup olive oil
1/2 cup unsalted butter
1/4 cup dry white wine
crushed red pepper flakes
chopped parsley (dried works just as well)
8 ounces pasta or rice

First, Peel shrimp and devein if desired.
Then, saute garlic in olive oil for about 1 to 2 minutes.
Next, add the butter and shrimp.
Cook until shrimp are somewhat pink.
Finally, stir in wine and red pepper.
Reduce heat and allow shrimp fully cook.
When finished, sprinkle with parsley and serve over pasta or rice.
A few notes: Many of the ingredients can be altered to your own taste.
I recommend the following: 1/4 tsp of crushed red pepper1/4 cup of FRESH or 1/8 cup of dried parsley.
add more butter if you'd like.
serve over angel hair pasta.

 

[Cook Chatty Cathy]

Great Recipe!

 

[shipscook]

that recipe is so close to perfect! In my opinion you are right to cut the butter. When I first started cooking and reading Julia Child, long time ago; she was already starting to say that in many of her recipes the butter could be reduced.
For my tastes it often can be left out and just olive oil used to saute, but in this case you need the butter for taste, but 1/2 would do it for me.
and next summer when your basil is growing, a bit of chopped?
Merry Christmas,
Nan

 

[chubbyalaskagriz]

VERY NICE, janie!

Y'know what? When I was in my early 20's I worked in a restaurant in St. Charles, IL. on the Fox River and we had the weirdest recipe (VERY popular dish!) for a cajun BBQ Shrimp.

We lined an individual-serving-sized metal ramekin with large, raw, peeled, de-veined shrimp (about 1 dozen of them) and sprinkled with a TON of black pepper, then enuf paprika to make red, then garlic butter. We baked this, then served alongside a mound of dirty rice. I found it an odd preparation- and GREASY with too much butter. But is was SO popular! We sold a TON of it!

 

[jglass]

They recently remodeled the Walmart we go to and now they sell fresh herbs. I can actually get fresh basil anytime I go there. I will def try it the next time I make the scampi. Thanks for the tip.

 

[Cook Chatty Cathy]

VERY NICE, janie!

Y'know what? When I was in my early 20's I worked in a restaurant in St. Charles, IL. on the Fox River and we had the weirdest recipe (VERY popular dish!) for a cajun BBQ Shrimp.

We lined an individual-serving-sized metal ramekin with large, raw, peeled, de-veined shrimp (about 1 dozen of them) and sprinkled with a TON of black pepper, then enuf paprika to make red, then garlic butter. We baked this, then served alongside a mound of dirty rice. I found it an odd preparation- and GREASY with too much butter. But is was SO popular! We sold a TON of it!

That is a wierd concoction, you just never know what might "Float another's boat!" It must have been good! Give me Scampi any day of the year!!!!

 

[Dixie Girl]

I LOVE shrimp! (for those two people who haven't heard me say it) Thank you Thank you, I will try it this week