What’s not to like about shrimp sauteed in butter with garlic? Shrimp scampi has a long history, but definitions vary, from how it’s prepared and cooked to what it’s cooked with.
I often have shrimp tucked away in the freezer to take out at a moment’s notice. It’s great for a quick dinner or for unexpected guests because it thaws and cooks quickly. One of the best aspects of shrimp scampi is that it’s ready in less than 45 minutes, start to finish.
Shrimp takes to all sorts of marinades. The key is not to leave it soaking for a long time, especially if the marinade contains citrus juices like lemon or lime, unless you’re making seviche, where the acidic juices are designed to cook the shrimp.
Shrimp is a good source of protein, but it does contain a slightly high amount of cholesterol.
A moderate serving size of 5 to 6 ounces goes a long way, and that’s a hearty serving, depending on the size of the shrimp. Shrimp is sold by the number per pound. The larger the shrimp, the fewer per pound, and the smaller they are, the more you get. Think about how you intend to use the shrimp when deciding what size to buy.
You can bet that most shrimp sold at stores has been previously frozen. Some come presplit and deveined.
If not, use a small pair of scissors to cut along the back through the shell and into the flesh so you can remove the dark vein.
To give this dish even more richness, I added some heavy whipping cream. The sauce should just coat the pasta.
For a saucier dish, you can add more cream or some of the reserved pasta cooking water.
Easy Lemony Shrimp Scampi Serves: 4
Ingredients 8 ounces angel hair pasta
1½ pounds large shrimp (12 to 15 per pound) in the shell
3 tablespoons olive oil 4 tablespoons dry white wine, divided
½ teaspoon kosher salt 1/4 teaspoon freshly ground black pepper
1/4 cup unsalted butter 1 heaping tablespoon minced garlic (about 4 medium cloves)
1/4 cup minced shallots 1/4 teaspoon crushed red pepper flakes
1/3 cup heavy whipping cream 1/4 cup minced fresh parsley leaves
1 teaspoon grated lemon zest 2 tablespoons freshly squeezed lemon juice
Directions Bring a large pot of salted water to a boil. Cook the pasta according to package directions just until al dente.
While the water heats, peel the shrimp, leaving the tail intact if desired. Devein the shrimp using a paring knife to make a slit on the back starting at the head and working toward the tail. Remove and discard the vein.
Place the shrimp in a mixing bowl and drizzle with olive oil, 2 tablespoons wine, salt and pepper. Set aside while you make the butter and garlic mixture.
In a large skillet, heat the butter until melted over medium heat. Add the garlic and saute 1 minute; do not brown. Add the shallots and red pepper flakes and saute 3 minutes until shallots are translucent. Add shrimp mixture, scraping the sides of the bowl to get some of the olive oil, wine, salt and pepper into the skillet. Cook the shrimp on each side until opaque. Add the remaining 2 tablespoons white wine and stir to scrape up any bits on the bottom of the skillet. Stir in the heavy cream, parsley, lemon zest and juice. Continue cooking until slightly thickened.
Reserve ½ cup of pasta cooking water and drain the pasta. Add the pasta to the skillet and stir to coat with the sauce. The sauce should just coat the pasta and shrimp.
Nutrition information per serving: 390 calories (39 percent from fat), 16g fat (4g saturated fat), 20g carbohydrates, 38g protein, 685mg sodium, 345mg cholesterol, 3g fiber.