Wednesday, May 5, 2010

Shrimp Scampi

If someone were to ask me if I liked shrimp, without hesitation, I'd say no.  And then I would have to correct myself and  say well, mostly no.  I don't like shrimp cocktail, shrimp fried rice, coconut shrimp, shrimp in tomato sauce.  Forrest Gump and I would not do well together.

However, what I am mad about is shrimp scampi.  There is just something about wonderful coral colored shrimp swimming in a sauce of garlic, butter, vermouth and lemon makes me swear an eternal allegiance to their splendiferousness. 

And if that's not enough, in the time it takes to boil the water and cook the pasta, you can have a dinner that's company-worthy. 

Shrimp Scampi
(Adapted from The Food Network)

1 1/2 pounds pounds shelled and deveined shrimp**
Salt and pepper to taste
4 tablespoons unsalted butter **
2 teaspoons minced garlic
1/4 cup dry white vermouth
1 tablespoon fresh lemon juice
1 teaspoon dried (or 2 teaspoons fresh, chopped) parsley leaves
1/4 teaspoon lemon zest
Generous sprinkling of freshly grated Parmesan cheese, optional, but good

Pasta of choice, prepared according to package directions, drained

Heat butter in a large skillet over medium heat until  the butter foams but not browned.  Add the shrimp in a single layer.  Sprinkle with salt and pepper to taste.  Cook one minute.  Add the garlic, cook for another minute.  Turn the shrimp over and cook another two minutes.

Transfer the shrimp to a bowl, leaving butter in pan.  Add the vermouth and the lemon juice and boil about 30 seconds; the sauce will thicken, stir while it is reducing to bring up any brown bits.  Add the lemon zest and the parsley.  Add back the shrimp for a few seconds slightly reheat through again, if needed.

Pour this over drained, hot pasta and mix to combine.  Let it sit for a minute before serving to give the pasta a chance to absorb the buttery, garlicky goodness of the sauce. Sprinkle a small amount of Parmesan cheese on top if desired. 


** I used the jumbo, frozen, precooked shrimp and they were delicious cooked in this recipe.
**Original recipe calls for only 2 tablespoons of butter, which I found to be totally inadequate for my tastes..  I double the amount as I like a nice buttery sauce for my pasta.


  1. Forrest Gump and I are very good friends. Unfortunately I have to wait until I'm in the States to find one and even then they are few and far between!!!

    This looks delicious but doubt I could get hubby to eat it, as I said before he wants his pasta with red sauce AND no fish!!


  2. My mouth is watering now. I'm going to pick some shrimp up at the grocery today or tomorrow. Is there a substitute that can be used in place of the vermouth?

  3. Katy! I'm back & now you're not excepting comments? I totally understand how you feel as I've been feeling the same way for the past two months.

    I hope you know that I love your friendship and blog so I'll be dropping you an email now again! :) Also, you NEVER EVER have to feel like you need to comment on my blog just 'cause I commented on yours.

    Okay now pass me a plate of the scrumptiousness!

  4. I love shrimp scampi, it looks lovely!

    Hey, I saw your note about comments and I totally understand. I don't do too well via other social networking e.g. twitter or facebook, being there only very occasionally so I just wanted you to know that I'll continue to stop b regularly and reading your wonderful recipes :)

  5. The shrimp looks light and delicious Katy....this easy dish is going to be a lifesavor for me!
    I understand about the comments...I can't keep up and have fallen way behind in comments, but I don't want to turn it off. I love hearing from whoever stops by, and hope they understand that I can't comment every time they post.But I will as much as I can!

  6. Oh I'm sorry to hear you are shutting off your comment section. Hopefully it won't be for long. You take care and I will still read your posts.

  7. Scampi is hands down my favorite shrimp dish and yours is perfect. Best of luck in the "quiet zone." I will continue to follow because I love what you dish up. I struggle with comments also - truth be known - we all do. I have a limit as to how many can reach perday and then call it quits to - you know - live my life!

  8. Katy,
    I too have been comtemplating turning off the comments on my blog for the very same reasons that you mentioned. I love your writing and recipes and will be dropping by when you post.

  9. i completely understand! getting and making comments are such a fun part of blogging, but sometimes i also wonder if it takes away from the entire purpose of the food blog, which is simply to share the love of food. i will always stop by and visit, your blog, as i've mentioned, is a ray of sunshine!

  10. I saw the most recent post Katy, and can completely understand how overwhelming it is to keep up with friends - and the guilt - I feel it too, as do many other bloggers.

    This shrimp scampi looks terrific!

  11. Shrimp scampi is one of my favorites too Katy! And I love those doughnut muffins you made!

    I read your post about commenting and I can certainly understand your decision. I stress over it sometimes myself. I hope someday you'll change your mind like someone else we know! Wink. Wink. XO


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