Ingredients
1 lb shrimp, peeled, deveined and tails removed
salt
pepper
red pepper flakes
5 Tablespoons butter
2 T olive oil
1 onion, diced
4 cloves garlic, minced
1/2 cup dry white wine
1 lemon, juiced
1 lb linguine
1/4 cup chopped parsley
Directions
Season shrimp with salt, pepper and red pepper flakes and set aside.
In large skillet, melt 3 T butter and olive oil over medium-high heat. Saute the onion and garlic until translucent. Add shrimp to the pan and cook until they have just turned pink, about 4 minutes, stirring frequently. Remove shrimp from the pan, set aside and keep warm.
Add wine and lemon juice to pan and bring to a boil. Add remaining 2 T butter and let cook for 2-3 minutes until sauce has slightly thickened. Return shrimp to pan, stir to coat and heat through.
Cook pasta according to package directions. When pasta is cooked, add parsley and 2 T olive oil and stir to coat evenly.
Serve shrimp spooned over a pile of pasta.
Amanda's Analysis:
I thought this dish went well with the warmer spring weather. It was fresh and the light flavors went well with the grilled asparagus I served it with. I did have a heavy hand with the red pepper flakes and the shrimp turned out a little too spicy. I do think some of the other flavors could have used a little boost, though. I think next time I would increase the amount of lemon, maybe even add some lemon zest, and increase the amount of parsley, maybe even add some to the shrimp seasoning. Overall, I think this dish was a success and I will be making it again, only with a few tweaks. I give this Shrimp Scampi 5 spoons.
John's Jibba-Jabba:
This dish was nice and light but had way too much red pepper that overpowered most of the other flavors. Other than the overpowering heat, it would have been better with a sauce that was more substantial. I think a cream based sauce would be just the ticket. I give this shrimp scampi 4 spoons.
1 comment:
Mom's Mismash
I enjoyed partaking in the making and eating of this dish. Especially since it was in Chicago at Amanda's house. I never used to eat anything that came out of the water but maybe I'm growing up or maybe my taste buds are becoming more refined, but I do like shrimp. Amanda's heavy hand on the red pepper flakes proved to be a little too much for me though. Oooolalala. :-) I agree with John that a cream based sauce would help. I'm looking forward to trying this at home with some modifications. I give this 5.002 spoons. 7 spoons for being at Amanda and John's. :-)
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