America can’t seem to get enough of shrimp scampi: It’s one of the 10 most-searched recipes on cooking sites throughout the country during the summer (more popular than burgers!) and #shrimpscampi has more than 134,000 posts on Instagram. What’s the excitement all about? Do we love shrimp scampi because it’s simple but seemingly fancy? Or because it’s done in 30 minutes? Or because we just can’t resist a buttery wine sauce? All of the above!
Classic Shrimp Scampi
Course: DinnerCuisine: Italian, Mediterranian, PastaDifficulty: Easy4
servings15
minutes15
minutesIngredients
1 lb whole grain Pasta, (linguini or spaghetti preferred)
4 tablespoons butter
4 tablespoons extra virgin olive oil plus a little bit more for drizzling
1 bunch green onions
5-7 cloves garlic, pressed or minced
1 lb extra-large shrimp, (16-21ct)
Kosher salt and freshly ground black pepper
½ cup dry white wine/Sauvignon Blanc recommended
½ lemon juiced.
1 cup diced Roma or Vine-Ripened tomatoes (optional, but preferred)
¼ cup finely chopped parsley, and a little extra for garnish.
Directions
- For the pasta, put a large pot of water on the stove to boil. When it has come to a boil, add a splash of olive oil and the pasta of choice. Stir occasionally to make sure the pasta separates. Cook for about 6-8 minutes or until the pasta done but not overcooked. Drain and set aside to keep warm in a covered pot.
- Meanwhile, in a large skillet, add 2 tbsp olive oil and 2 tbsp of butter. Sauté the garlic and green onions until both are translucent, about 3-4 minutes. Add the lemon juice, wine, and sauté’ to reduce slightly. Add parsley, stir in for about a minute and add shrimp. Salt and pepper and allow to cook about 2 minutes per side until pink.
- Remove from heat. Leaving in the pan, stir in tomatoes. This will allow the tomatoes to warm but not overcook, and also stop the shrimp from cooking.
- Center pasta on individual plates, and Shrimp, with the desired amount of sauce, and tomatoes. Sprinkle parmesan cheese and a little parsley for garnish.
Notes
- Wine Recommendation: Sauvignon Blanc, New Zealand Region. "Kim Crawford" "Oyster Bay" or "Whitehaven" because of their citric attributes.
