Thursday, September 10, 2009

The Recipe: Shrimp Scampi

For reasons know to most in my real life I am not allowed to eat shrimp. I love the little buggers but it seems they don't love me. I made this recipe the other night and also whipped up a batch made with chicken - it was yumdillicious.

Shrimp Scampi

The Cast:
2 lbs cooked, deveined and tailed shrimp
1 1/4 cup white wine, I used Reisling
1 lemon, juiced
7 tbsps butter
2 red peppers, diced
2 shallots, diced
1 medium onion, diced
1 large tomato, diced
3 tsps fresh diced garlic
Fresh parsley
Red pepper flakes
Salt and pepper to taste
Olive oil, about 1/3 cup
Flour or cornstarch
1 lb cooked spaghetti

In a large frying pan drizzled with the olive oil add the chopped veggies (except tomatoes) and red pepper flakes and saute until tender. Deglaze the pan with the white wine and whisk to get up all the crunchies up from the bottom of the pan. Add in the juice from 1 lemon and the butter. Whisk until the butter has melted.

I found the sauce a little too acidic and added in about 2 tbsps of honey. If you like your sauce tart you can leave it out.

Once the sauce and vegetables have combined sprinkle a tbsp of flour or cornstarch over the mixture and whisk again and cook a few minutes until the sauce has thickened. Add in chopped parsley, tomatoes and shrimp and cook on low heat until the shrimp is thoroughly heated through. Salt and pepper to taste.

Add cooked spaghetti to the pan and stir to coat the noodles with the sauce and serve topped with a sprinkling of parmesan cheese.



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