This night we wanted seafood and as we had a large bag of frozen shrimp waiting to be opened, I searched for recipes. This is what I came up with, Shrimp Scampi. It came from Back Road Journal hosted by Karen, and the original recipe can be found at this link.
Shrimp Scampi With Linguine - serves 2
3 oz. dry linguine, per person (amount depends on personal preference)
1/2 lb. jumbo shrimp, peeled and deveined (about 4 – 5 per person, depending on size)
salt and pepper to taste
1/4 tsp. garlic powder
1/4 tsp. onion powder
3 Tbsp. extra virgin olive oil
3 Tbsp. butter
1/4 onion or 1 large shallot, minced
4 – 6 cloves garlic, depending on size, minced
a large pinch of red chili flakes
1/2 c. white wine
1 lemon, zested and juiced*
1/4 c. chopped fresh parsley
Cook pasta in a large pot of salted boiling water according to package directions until just under al dente.
Reserve a cup of pasta water for later. Adding pasta water to your sauce mixture later helps to create creamy sauce that will stick to your pasta.
While the pasta is cooking, season shrimp well with salt, pepper, garlic powder and onion powder.
Heat oil and butter in a large sauté pan over medium high heat, and add the onion, garlic and red pepper. Cook until the onion is translucent, about 1 minute.
Add the shrimp and cook, stirring occasionally, until just pink but not completely cooked through, about 2–3 minutes.
Transfer shrimp to a plate and set aside.
Add the wine, lemon juice and season with salt and pepper, cook until reduced and is a sauce consistency, about 4 to 5 minutes. Taste and adjust for any additional seasoning.
Return shrimp to sauté pan and add the lemon zest and parsley and stir.
Using tongs, transfer pasta directly to the sauté pan, reserving the cooking water as mentioned before, and toss.
Add about a 1⁄4 cup of the pasta cooking water and cook, tossing until the pasta is al dente and the sauce has thickened and coats the pasta about 2 to 3 minutes. If needed, add more water a 1/4 cup at a time. Plate and drizzle with some extra virgin olive oil, if desired. Serve immediately.
What did we think?
This was an excellent version that we enjoyed very much. Because it suited both our tastes with ingredients that we like, we gave it a 10 out of 10.
As often happens we had not gone to the store for a few days and made our scampi on impulse.
We had a large bag of frozen shrimp in the freezer that came from CostCo and used those for this recipe. First time using frozen shrimp and we were very happy with the outcome.
Instead of the linguine we had preboiled udon noodles in the fridge and used those. They were great with this dish.
We didn't have any white wine so used Beringers White Zinfandel. It had been bought for guests but we ended up using our guest's gift of wine instead. Berringers is one of our favorites and we enjoy a glass with our meal.
We didn't have any onion powder or fresh garlic, and we didn't miss it.
Our lemon was on the large side, but we love lemon, so it all went in, including the zest.
Butter isn't something we use a lot of anymore, but for dishes that say "don't skimp on the butter", we take them at their word.
One of Karen's tips is not to overcook the shrimp in the beginning. They will continue to cook on the plate and when they are returned to the sauce. Overcooking the shrimp will make them tough.
Another of Karen's tips is to cook the pasta to slightly less than al dente as it will finish cooking in the sauce.
I have left the full address below, in case you would rather copy and paste instead of using the link. I will try to remember to do this at the end of every recipe.
The linguini looks fantastic to taste
ReplyDeleteThank you very much, happy you think so Roentare :)
DeleteLooks good, love prawns and we often have a prawn cocktail well before dinner (evening meal).
ReplyDeleteThat sounds lovely Margaret :) thank you for the reminder. I would love a prawn cocktail sometime.
DeleteLooks so good, and would be great for company, too!
ReplyDeleteThanks Ginny, next time we have people over, I think I will serve this :)
DeleteLooks lovely. You are good at doing things with what you've got. Bravo!
ReplyDeleteThanks very much my friend, always trying to use what we have in stock before shopping :)
DeleteI am glad you enjoyed it.
ReplyDeleteThank you Sue :)
DeleteGood tips for cooking pasta. It all looks delicious.
ReplyDeleteThank you Janice, appreciate that very much :)
DeleteIt’s a rare recipe that receives 10 out of 10.
ReplyDeleteIndeed David, glad this was one of them :) Thank you!
DeleteThis looks delicious. I love shrimp.
ReplyDeleteThanks Ann, so glad :) It is one of our favorite seafoods.
DeleteLooks delicious, thanks for sharing the recipe.
ReplyDeleteTake care, enjoy your day and have a great week ahead.
You are very welcome Eileen. Thank you and I wish you the same :)
DeleteLove shrimp! This looks quite tasty, Denise.
ReplyDeleteHappy you think so Angie, thank you :)
DeleteI have never made shrimp scampi, but have had it in restaurants a few times. this looks wonderful
ReplyDeleteThanks Sandra, I have made it once before but prefer this version. I've never had it in a restaurant.
DeleteInteresting recipe. However, we don't drink alcohol so the wine would be omitted.
ReplyDeleteThank you Gigi, I'm sure you could find an easy substitute for the wine :)
DeleteSounds sooo good
ReplyDeleteThanks Christine :)
DeleteI have never met a plate of PASTA that I didn't totally adore with my eyes...then my right to my tummy. This looks very good
ReplyDeleteHugs cecilia
I am the same way and my dear hubby even more so. We both enjoy pasta. Thanks Cecilia and sending hugs :)
DeleteLubię krewetki to danie wygląda pysznie. Miłego tygodnia:)
ReplyDeleteDziękuję bardzo :) Miło mi, że tak myślisz.
DeleteYum.
ReplyDeletewww.rsrue.blogspot.com
Thank you Regina :) much appreciated.
DeleteShrimp Scampi is always a great idea. Your recipe makes my mouth water.
ReplyDeleteI'm very happy you like the look of it Carol, thank you so much!
DeleteLooks delicious.
ReplyDeleteWonderful! Thank you Linda :)
DeleteTen out of ten! Can't get much tastier than that! I need to keep some frozen shrimp on hand. This even looks yummy:) I hope that you are doing well. I am so behind in reading blogs but am looking forward to catching up on some of your posts. Happy December to you!
ReplyDeleteThank you Jennifer, sure do appreciate that :) We are doing well thank you. Don't worry about getting behind in catching up. I think we have all been there. Life has to take precedence at times. It's lovely to see you whenever you get the chance. Happy December to you too :)
DeleteThis looks yummy!
ReplyDeleteHi Jenn, thank you, so glad you like the look of it :)
DeletePasta is always such a comforting meal. Looks delicious.
ReplyDelete/Madison
https://fashiontalesblog.com
Hello dear Madison, and welcome :) I totally agree with you and thank you. I had a lovely time looking at your latest blog post and enjoyed it very much. I didn’t see where I could leave a comment though. Perhaps you don’t have it set up for that or perhaps I missed something. I will check back again later. I will enjoy revisiting.
DeleteGracias por la receta. Amo los camarones. Te mando un beso.
ReplyDeleteGracias y de nada. Me alegro que te guste la receta. Te mando un beso.
DeleteDenise this recipe looks so good! Grayden and I love shrimp. It's good to have frozen shrimp in the freezer for those last minute meals.
ReplyDeleteThank you Martha Ellen, it certainly comes in handy :)
DeleteIt is always nice to really like a new recipe that you try.
ReplyDeleteIt certainly is, thank you Rose :)
DeleteI saw Karen's recipe and saved it. I love scampi and it looks like you made some necessary substitutions but it turned out well!
ReplyDeleteThat's great, I hope you like it as much as we did. We're always substituting something or other. They work out most of the time :) Thanks Jeanie!
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