Scampi has come to be known as the delicious preparation for shrimp with garlic, butter, lemon, and parsley. But “scampi” is actually the Italian word for a type of tiny crustacean related to lobster.
Italian-Americans used the same recipe but substituted the plentiful shrimp for the scampi, and we’ve been happily eating it up ever since.
The recipe below is easy, uses a few standard ingredients, and makes everyone at the table happy.
2 Tbs. butter
2 Tbs. Doris extra-virgin olive oil
4 garlic cloves, minced
½ cup dry white wine
¾ teaspoon kosher salt, or to taste
Fresh ground black pepper
Crushed red pepper flakes
1-2 pounds large or extra-large shrimp, shelled
⅓ cup chopped Italian parsley
Juice of half lemon
Doris Own bronze-dye pasta of your choice, cooked
In a large skillet or saucepan melt butter with olive oil. Add the garlic and cook while stirring until you can smell the garlic without browning. Add wine, salt, red pepper flakes to taste, and black pepper.
Bring to a simmer and let the wine reduce to about half.
Add the shrimp and cook until they turn pink. This should just take about a few mintues depending on the size of the shrimp.
Add the parsely and lemon juice, then give the shrimp a good toss before plating on top of the pasta.
- Shrimp Scampi can be served over risotto, yellow rice, or toasted bread as well
- Use fresh red chili peppers instead of pepper flakes
- If you’re cutting back on carbs, try serving over spiraled zucchinni
- Give this dish a latin twist by substituting lime juice and cilantro for the lemon and parsley