Shrimp Scampi fast ñ Easy
Posted: Thu Sep 08, 2022 2:11 pm
Shrimp Scampi Fast ñ Easy
¾ to1 lb. angel hair or capellini cooked pasta
al dente - drain - set aside ahead or cook
pasta while making the scampi sauce.
2 Tbsps. x virgin olive oil
1 shallot large diced finely
3 garlic cloves mirco blade
¼ to 1 tsp. chili flakes
10 to 12 cherry tomatoes halved
pepper
½ c. white wine or a splash
¼ c. butter cubed or melt first
1 to 2 lemons zest ñ juice
1 to 2 tsps. capers UR taste
½ c. little seafood stock (if poaching only *
Romano cheese freshly grated
⅛ handful basil picked torn
fresh cracked black pepper - to taste
Add water to a large pot with lot of salt - cover with a lid ñ bring to a boil - add capellini or very thin angel hair pasta - cook al dente. Set aside or start this right away n start on the scampi..it doesn't take long to make this dish.
Heat 2 large non stick or iron skillets on medium heat with 1 tablespoon of olive oil in each skillet.
When hot - add diced shallots ñ finely mirco blade garlic cloves into I skillet sauté - about 2 minutes to soften. DO NOT BURN THIS ... toss or stir. Add cut tomatoes. Stir ñ cook several minutes
Add to deglaze the skillet with white wine ñ with veggies still in the skillet - cook til liquid is almost evaporated from the skillet.
Add cubed butter let it melt
Adding chili flakes ñ lemons zested ñ juice from lemon - cook ñ stir.
Drain pasta ñ quickly add it to skillet with the scampi sauce ñ cooked shrimp. Add capers. Toss or stir pasta in the sauce to coat evenly ñ heated thru. If pasta was made ahead of time - heat it throughly.
Pour all into a bowl. Garnish with a grating of Romano grated fresh cheese - more fresh torn basil.
Serve with toasted garlic bread ñ salad I'd U like
**If poaching the shrimp instead of frying...
*Add seafood stock if U have on hand or make by adding some old bay seasonings with about ½ c. chicken broth - add to chili flakes - capers - cherry tomatoes ñ lemons zested ñ juice from lemon.
¾ to1 lb. angel hair or capellini cooked pasta
al dente - drain - set aside ahead or cook
pasta while making the scampi sauce.
2 Tbsps. x virgin olive oil
1 shallot large diced finely
3 garlic cloves mirco blade
¼ to 1 tsp. chili flakes
10 to 12 cherry tomatoes halved
pepper
½ c. white wine or a splash
¼ c. butter cubed or melt first
1 to 2 lemons zest ñ juice
1 to 2 tsps. capers UR taste
½ c. little seafood stock (if poaching only *
Romano cheese freshly grated
⅛ handful basil picked torn
fresh cracked black pepper - to taste
Add water to a large pot with lot of salt - cover with a lid ñ bring to a boil - add capellini or very thin angel hair pasta - cook al dente. Set aside or start this right away n start on the scampi..it doesn't take long to make this dish.
Heat 2 large non stick or iron skillets on medium heat with 1 tablespoon of olive oil in each skillet.
When hot - add diced shallots ñ finely mirco blade garlic cloves into I skillet sauté - about 2 minutes to soften. DO NOT BURN THIS ... toss or stir. Add cut tomatoes. Stir ñ cook several minutes
Add to deglaze the skillet with white wine ñ with veggies still in the skillet - cook til liquid is almost evaporated from the skillet.
Add cubed butter let it melt
Adding chili flakes ñ lemons zested ñ juice from lemon - cook ñ stir.
Drain pasta ñ quickly add it to skillet with the scampi sauce ñ cooked shrimp. Add capers. Toss or stir pasta in the sauce to coat evenly ñ heated thru. If pasta was made ahead of time - heat it throughly.
Pour all into a bowl. Garnish with a grating of Romano grated fresh cheese - more fresh torn basil.
Serve with toasted garlic bread ñ salad I'd U like
**If poaching the shrimp instead of frying...
*Add seafood stock if U have on hand or make by adding some old bay seasonings with about ½ c. chicken broth - add to chili flakes - capers - cherry tomatoes ñ lemons zested ñ juice from lemon.