Recently, I made dinner for the Team KC crew. The trick when choosing a recipe is deciding to make something using wine (Cooking with a wine that you’re drinking is something you should always do!). Of course I would levitate towards my favorite 20 minute recipe, shrimp scampi. My family has been eating shrimp scampi for as long as I can remember. It’s my go-to recipe for something bikini-friendly that the guys will still love. In fact, some of the guys were practically licking their plates!
What’s great about this recipe is its versatility. You can make it with brown rice, angel hair or flavored pasta. At a recent trip to Horsefeathers, on the West Side, I picked up a bag of garlic and parsley linguini from the Pasta Peddler. When serving this dish, if you have rice, you may prefer to portion out the rice and spoon on the shrimp and the rest of the goods. Or, if you’re serving it with pasta, keep the pasta in the pan that you cooked it in, and pour in your scampi when you’re all done. This will merge the flavors well, while allowing you to still portion the shrimp. Make sure to spoon on the yummy garlic flavor when you’re finished!
What You Need:
3 tablespoons extra virgin olive oil
1 tablespoon of butter, cut into cubes
3-4 cloves of garlic, chopped
1 medium shallot, chopped
1 quart grape tomatoes, cut in half
1 medium shallot, chopped
¼ cup dry, white wine , such as Sauvignon Blanc
1/2 cup chopped parsley
¼ teaspoon roasted red pepper flakes, optional
2 lemons, one cut in half and one cut into equal pieces for garnish
1 pound uncooked shrimp, peeled and deveined
12 oz package of pasta (I used garlic and parsley linguini from the Pasta Peddler)
How to Make it:
- Prepare pasta according to package instructions.
- On a skillet over medium, heat 2 tablespoons of olive oil.
- Add the garlic and shallots, stirring continuously until translucent.
- Add ¾ of the tomatoes and crushed red pepper, and stir.
- Squeeze lemon halves over sauté pan, keeping out the seeds.
- Sauté the tomato mixture until stir until tomatoes are tender, about 3-4 minutes
- Add wine and reduce for 1 minute.
- Stir in 1 tablespoon of butter and shrimp.
- Cook until completely pink.
- Stir in parsley and serve.
A few tips: Be sure not to over-cook the shrimp. They will turn bright pink when fully cooked. This is the lower-calorie version. By all means, substitute unsalted butter for the extra virgin olive oil. It will give you a rich buttery flavor you will not regret!
I hope you enjoy this meal as much as we did! Tweet me @lindsaygregg and let me know if you have any questions. Don’t forget to snap pics!
PS, The shrimp was $10.99 a pound, and the pasta was 3 for $10. So, including the wine (depending how much you want to spend) expect to spend around $20-$25 for this dish!