Classic Italian-American Shrimp Scampi
Shrimp scampi was a popular dish in the 1970s, but it is enjoying a revival. This classic dish is excellent with crusty bread or pasta.
- Serves: 2 persons
- 1lb shrimp (large, peeled)
- 5cloves garlic
- 2tablespoons parsley (finely chopped)
- ½teaspoon red pepper flakes
- 1tablespoon butter
- 2tablespoons olive oil
- ½cup white wine
- Salt to taste
- Black pepper to taste
- 1tablespoon lemon juice
- Pasta or bread
Step 1If you are serving the scampi with pasta, set the water to a boil and add a palmful of salt. When it boils, put a large saute pan on another burner and turn the heat on high.
Step 2Slice the garlic cloves as thin as you can.
Step 3Add the pasta to the boiling water and the butter and olive oil to the saute pan.
Step 4Sauté the garlic for a minute or so—do not let it burn—and then add the red pepper flakes.
Step 5Add the white wine and a little salt and let it boil furiously for 2 to 3 minutes, then add the shrimp.
Step 6Let the shrimp jump in the pan over high heat for 2 to 3 minutes, then turn them and add the parsley and the black pepper. Wait one minute and then mix well and turn off the heat.
Step 7The pasta should be done by now, so drain it.
Step 8Add the lemon juice to the scampi, then mix it with the pasta and serve at once. If you're going the bread route, just pour the scampi in a bowl and have at it.