Friday, February 20, 2009

Ina's Shrimp Scampi

I had some shrimp I wanted to use, so I went onto my favorite cooking board on The Nest and asked for recipes. I got a few responses that I had to try Ina Garten's recipe. Well, I found a couple different ones, but this one I happened to have most of the ingredients on hand, so I went for it. Let me tell you, looking at the pic, it doesn't look like there is much sauce or flavor on those noodles, but there is. It was really yummy and flavorful. It had a very lemony taste. I changed a couple things with the recipe so it would be saucier, I added white wine and a bit more butter. I also forgot all about the lemon slices, so that was omitted. I had this meal prepped, and when I went to go make it it took me less than 15 minutes total. So easy and quick! I will definitely have to make this one more often.

Shrimp Scampi with Spaghetti (adapted from Ina Garten)
  • Vegetable oil
  • Kosher salt
  • 3/4 pound linguine
  • 3 tablespoons unsalted butter
  • 2 1/2 tablespoons good olive oil
  • 1 1/2 tablespoons minced garlic (4 cloves)
  • 1/2 cup of your favorite white wine
  • 1 pound large shrimp (about 16 shrimp), peeled and deveined
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup chopped fresh parsley leaves
  • 1/2 lemon, zest grated
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 1/4 lemon, thinly sliced in half-rounds
  • 1/8 teaspoon hot red pepper flakes

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the white wine and let it cook a couple more minutes. Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.


Joelen said...

This is on my list to make now that I have shrimp on hand!

OurCarsAndCops said...

I always read your blog and I always look forward to your next recipe. I had to comment on this one because this week I made a shrimp scampi but it was a chipotle shrimp scampi. the shrimp was amazing!!! I had to share my information with someone who might appreciate it..I am a pampered chef consultant and I got the chipotle seasoning from there. It was some of the best shrimp I have had! Anyway if you want more information on it let me know and I will get it to

hope you dont mind me leaving the comment...It was so good I had to share

Anonymous said...

Oh yum! i love scampi!