All of the warm weather we have had, has changed the ingredients and flavors that I’ve been cooking with. I’ve definitely made the transition to spring with white wines, and bright lemons, and nothing says bright quite like Shrimp Scampi with a lightly dressed angel hair pasta.
I’m not including a specific recipe for the pasta. I simply cooked the noodles, drained, and dressed with olive oil, butter, Parmesan, sun-dried tomatoes, and chopped roasted artichokes. No measuring required for this. I did, however, keep the pasta separate from the shrimp to leave the scampi sauce for dipping some good bread.
1 lb Large Shrimp Peeled and De-veined
1/4 C. Butter
2 Tbsp. Olive oil
4 Cloves Garlic
1/2 C. Dry White Wine
Juice from 2 Lemons
1/4 C. Chopped Flat Parsley
Salt and Pepper
- Prepare your ingredients ahead of time, as this recipe moves very fast. Garlic should be finely diced and parsley roughly chopped, then set aside. Juice your lemons, and measure wine. Last make sure that your shrimp are completely clean. Remove any leftover shell, and make sure all veins have been removed and rinsed away.
- Heat your large skillet. Add butter and olive oil to the pan.
- Once the butter is melted and your fats are starting to simmer, add garlic. Saute garlic until lightly. You should really smell the garlic as it heats, as all the essential oils are released.
- Add lemon juice and white wine, and bring to a simmer.
- Add shrimp. Try to spread them out across the pan so the heat is evenly distributed and they are all cooking at the same pace. Salt and Pepper to taste.
- Stir and turn shrimp to ensure they are cooked on both sides.
- Just before the shrimp finish, add Parsley, and let cook for about 1 minute to incorporate.
- Serve with a side pasta and a good loaf of bread.
“My given name is Benjamin Buford Blue, but people call me Bubba. Just like one of them ol’ redneck boys. Can you believe that?” -Bubba