When I was at my friend Mary’s house the other night, she whipped up some shrimp scampi for dinner. It was phenomenal, fast, and had minimal ingredients. Here’s my recipe for shrimp scampi, which is a bit more involved, but these were the ingredients I had on hand so I sort of embellished a bit to up the flavor. All you really need is shrimp, pasta, garlic, olive oil, and lemon flavoring in some form.
A whole mess of large shrimp, peeled and de-veined
Dry, white wine
Green onions, sliced
Red pepper flakes
Parmesan cheese, grated
Salt and pepper
Cook some pasta. You can use whatever kind you like, from penne to linguine. (I used linguine in my recipe.) Put a pat of butter into a skillet and let it heat to foaming before adding the shrimp. Add the minced garlic and green onions. Cook (or warm them, if using pre-cooked) for a few minutes until done before drizzling in some of the wine and a splash of lemon juice. Cook a minute or so more, letting the mixture thicken slightly and the harshness of the wine cook out some. Scrape the bottom of the pan to get up all the tasty bits. Add in a good pour of olive oil and the remaining seasonings (lemon thyme, parsley, and a pinch of red pepper flakes), before stirring it all up and dumping in the pasta. Toss to coat. Salt and pepper to taste, dish it out, and top with fresh grated parmesan 🙂 Or the powdered kind in a plastic canister. Both are tasty!