Another of my favorite celebrities from Food Network is "The Pioneer Woman", Ree Drummond. She creates wonderful family friendly meals and she is a very down-to-earth character. I love that about her. Many of her recipes have been re-created in my kitchen, and this one is sooo easy that I just had to share my results. Shrimp Scampi has been around forever, and we seem to forget about making it at home...with the Lobster house restaurants making it quick and easy for us. However, their idea of Shrimp Scampi, and mine...are two totally different animals. So, thanks Ree, for this original.
Shrimp Scampi
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Meet The Scampi Team
Approx. Time: 20-25 Minutes
Serves: 2-3
4 Tbs. butter
2 Tbs. Olive Oil
1/2 Med. Onion Finely diced
4 garlic cloves minced
1 LB. large shrimp (peeled and deveined)
1/2 C. White wine (I used Pinot Grigio)
2 whole lemons
Salt & Pepper to taste
8 oz. Angel Hair Pasta
Chopped Fresh Basil
Chopped fresh Parsley
1/2 C. grated Parmesan (the good stuff. I used Parmesano Oregiano)
A lot of people use linguini or even fettuccini in this, I love the idea of the angel hair pasta for a lighter look and texture.
Get the pasta water salted and boiling so it's ready when you need it. Angel Hair pasta only takes 2-3 minutes to cook.
Add the butter and olive oil to your skillet and heat it on Medium.
If you haven't done so already, dice up your onions....
......and mince up your garlic.
Now add the onions and garlic to the pan and cook for 2-3 minutes until the onions are translucent.
Add the shrimp to the pan and cook while stirring another 2-3 minutes until shrimp are pink. I have removed the shell tails from my shrimp
Squeeze in the lemon juice from the lemons. (I left one quarter lemon to the side for garnish on my plates). Then add the wine, and Salt and pepper. Stir it up and reduce heat to low.
(sorry, forgot the pictures on those steps)
Get the pasta in the water and cook just till al dente. only a couple minutes.
I transferred the pasta from the water straight into the skillet so I could get some of that pasta water to the sauce. Toss it all together.....
.....and serve it up with fresh grated parmesan, chopped basil and chopped parsley and a wedge of lemon.
This did not take more than 20-25 from cooking to serving, and I had my onions and garlic chopped up earlier to save me time. So DELICIOUS! It served two people generously with leftovers.
I also served cheddar Bay biscuits with a wine/butter/parsley/garlic sauce to dip them in. Oh yum!
For the biscuits recipe click here: Cheddar Bay Biscuits
