Wednesday, May 5, 2010
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.
(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.