Shrimp Scampi And Pasta
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- Servings: 6
If you have a hankering or just a profound love for a good Shrimp Scampi, this recipe will serve justice. Pile this succulent creation over fresh fettuccini (or your favorite pasta noodle) and you are in there!
Ingredients
- 2 lbs. large shrimp, peeled, deveined, and butterflied
- 1 cup flour
- 1 cup extra-virgin olive oil
- 1 1⁄2 cups dry white wine
- 1 tbsp. worcestershire sauce, or more to taste
- 5 cloves garlic, peeled and minced
- Juice of 1 1⁄2 lemons (about 5 tbsp.)
- 1⁄2 cup chicken stock
- 1⁄4 lb. butter, cut into small pieces
- Salt and freshly ground black pepper
- 2 tbsp. minced fresh parsley
Preparation
- Dredge shrimp in flour and set aside. Meanwhile, heat oil in a large skillet over high heat. Working in batches, sauté shrimp until just golden, about 2 minutes. Transfer to a paper-towel–lined plate to absorb excess oil. Repeat process until all shrimp have been sautéed.
- Drain and discard excess oil from pan, then stir in wine, worcestershire sauce, garlic, lemon juice, and stock. Cook over high heat until reduced by half, about 5 minutes. Whisk in butter, and season to taste with salt and pepper. Lower heat to medium and add shrimp to reheat, tossing to coat well with sauce, about 1 minute. Sprinkle with parsley just before serving. Serve over linguine, if you like.
Tips
When available, fresh prawns from the Monterey Bay are always a treat. Check your local fish markets. Always purchase your seafood from a reputable local market, store it on ice and consume within a day after purchase for maximum freshness.Reviews (0)
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