Seafood is a great weeknight meal because it cooks up so quickly. The only problem is getting to the supermarket to get it because you don’t really want seafood sitting in your fridge for more than a few days. A few weeks ago, my supermarket was having a sale on uncooked frozen shrimp so I grabbed two bags to use for a quick meal.
I somehow have never made Shrimp Scampi, so when I saw a version on Cooking Planit, I decided it was about time! This recipe takes about 30 minutes if you buy the shrimp already peeled, deveined, and with the tails removed. (I have a review of Cooking Planit within my Braised Baby Back Ribs and Creamy Polenta with Brussels Sprouts and Pancetta post if you’d like to read more about this app.)
Ingredients (serves 4):
- 2 tablespoons olive oil
- 1 1/2 pounds shrimp (about 20 shrimp)
- the juice and zest of two lemons
- 2 tablespoons fresh parsley, chopped
- 2 garlic cloves
- 3/4 cup dry white wine
- 4 tablespoons unsalted butter
- 1 lb angel hair pasta
- salt and pepper, to taste
Begin by prepping your ingredients. Heat a large pot with water over high heat and cover. Bring to a boil. Smash the garlic cloves and mince. Chop your parsley and set aside. Zest the lemons into a bowl and squeeze the lemon juice from the lemons into the same bowl and set aside. Prepare your shrimp if they are not already peeled, deveined, and with the tails removed.
Dry the shrimp thoroughly. (If you’re using frozen shrimp, be sure to thaw them before hand. You can do this by running them under cold water in a colander.) Season the shrimp with salt and pepper.
Heat a large saute pan over medium-high heat and add the olive oil. When the oil is hot, add the shrimp. Cook for 2-3 minutes on each side or until pink. Add the garlic and lower to medium-low heat.
Add one tablespoon salt to the boiling pot of water and stir in the angel hair pasta. Cook for 4-5 minutes, drain, and set aside.
Add the wine, lemon juice, and lemon zest to the saute pan with the shrimp. Cook for 2-3 minutes, scraping up any bits from the bottom of the pan as you stir.
Stir in the chopped parsley.
Remove from heat and whisk in the butter. Transfer the pasta to 4 serving plates and divide the shrimp and sauce among the plates. Season with salt and pepper if desired.
I love how quickly this delicious meal can be prepared. I have most of these ingredients in my kitchen at all times (when there is shrimp in my freezer of course) so this is a perfect weeknight meal when I can’t get to the supermarket!
- 2 tablespoons olive oil
- 1 1/2 pounds shrimp (about 20 shrimp)
- the juice and zest of two lemons
- 2 tablespoons fresh parsley, chopped
- 2 garlic cloves
- 3/4 cup dry white wine
- 4 tablespoons unsalted butter
- 1 lb angel hair pasta
- salt and pepper, to taste
- Begin by prepping your ingredients. Heat a large pot with water over high heat and cover. Bring to a boil. Smash the garlic cloves and mince. Chop your parsley and set aside. Zest the lemons into a bowl and squeeze the lemon juice from the lemons into the same bowl and set aside. Prepare your shrimp if they are not already peeled, deveined, and with the tails removed.
- Dry the shrimp thoroughly. (If you’re using frozen shrimp, be sure to thaw them before hand. You can do this by running them under cold water in a colander.) Season the shrimp with salt and pepper.
- Heat a large saute pan over medium-high heat and add the olive oil. When the oil is hot, add the shrimp. Cook for 2-3 minutes on each side or until pink. Add the garlic and lower to medium-low heat.
- Add one tablespoon salt to the boiling pot of water and stir in the angel hair pasta. Cook for 4-5 minutes, drain, and set aside.
- Add the wine, lemon juice, and lemon zest to the saute pan with the shrimp. Cook for 2-3 minutes, scraping up any bits from the bottom of the pan as you stir.
- Stir in the chopped parsley.
- Remove from heat and whisk in the butter. Transfer the pasta to 4 serving plates and divide the shrimp and sauce among the plates. Season with salt and pepper if desired.
Lovely!
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