Friday, September 20, 2013

Shrimp Scampi

The photo above doesn't do this dish justice, but trust me - this shrimp scampi is phenomenal. I first made it probably 9 years ago, and used a recipe by the great Tyler Florence for inspiration. It was a staple in my household for quite some time. I've made it less often lately partly because I've been trying to do Weight Watchers for the last two years, and partly because shrimp dishes are not leftover-friendly, something that's pretty important to me now as a single person who does not have time to cook every night.

It's worth indulging in from time to time though, because the flavor combination of the shallots, garlic, and butter is just out of this world. As you saute all of that together, you're going to want to bathe in it, because the smells that will come from your stove will blow your mind. Try to resist though, because as good as it smells, it tastes even better. Make sure you have plenty of crusty French bread on hand so you don't waste a drop of the saucy goodness.

Shrimp Scampi
Recipe from Tyler Florence


1 lb. linguini
1 lb. shrimp, peeled and deveined
2 small shallots (or one large), finely chopped
2 cloves garlic, minced
One pinch of red pepper flakes
4 Tbsp olive oil
4 Tbsp butter
½ cup white wine
3 Tbsp lemon juice
Parsley (I didn't have any when I made this, but it makes for a very pretty plate if you add it!)
Salt and pepper to taste
Grated parmesan for topping


Cook pasta as directed. Make sure you start boiling the water early - you want the pasta done by the time the shrimp is ready.

Heat 2 Tbsp of the olive oil and 2 Tbsp of the butter in a large skillet. Add shallots, garlic, and red pepper flakes and saute until shallots are tender. Season shrimp with salt and pepper and add to skillet. Cook until pink (only takes a few minutes - don’t overcook). Remove shrimp from skillet. Add wine and lemon juice and boil for a minute or so. Add remaining olive oil and butter. When butter is melted, return shrimp to pan and sprinkle with parsley. Coat shrimp with sauce and give them a few seconds to reheat. Serve over the linguine. Add a sprinkling of parmesan cheese over the top and serve with French bread for dipping.

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