SHRIMP SCAMPI
.By Simbooker on the 19th of August 2019
Files & Tags: recipes, index, fish & seafood, italian and pasta, tomatoes,
Delicious Shrimp cooked in a butter wine and garlic sauce; the perfect summer treat, but also a great
way to celebrate the end of summer.
way to celebrate the end of summer.
I know that I am not supposed to say this but I don't particularly enjoy summer. I get through it. Being able to cook quick, easy, satisfying meals helps because I would struggle if I only had the option to cook long simmering stews. Last summer we had an extensive heat wave and I was praying for it all to end. I felt as if I was being baked in an oven. This year we experienced the hottest day ever on record.
I live in the UK, for some that may conjure up images of snow, cold weather, ice- I wish, because I love snow. The truth is here in North London we generally get mild winters and scorching hot summers. Scandinavians laugh at the Brits when the media cries cold weather and snow over just a few snowflakes. The Swedes know what real winter weather looks like.
In North London there are brief periods of very cold winter weather. Last February- March 2018 we had the notorious beast from the east but that lasted for just a week, and was nothing as extreme as Chicago's polar vortex. I would like to live in Colorado so I can experience a real white Christmas but I am terrified of bears.
The shrimp alone would be just fine, but shrimp and pasta really bulks out the meal and pasta is always a great carb to pair with seafood.
SHRIMP SCAMPI RECIPE
THE INGREDIENTS
1 + 1/2 pounds of Shrimp, diced cloves from a whole garlic,
1/2 a cup of white wine, 1/2 an onion peeled and diced, 2 tbs tomato paste, 8 tbs-1 stick of butter, 1 + 1/2 cups of chicken stock, seafood stock or water with 1 telma stock cube, 1/4 cup of olive oil, dried or fresh parsley, salt and pepper to taste, juice of 1/2 a lemon,
1/2 a cup of white wine, 1/2 an onion peeled and diced, 2 tbs tomato paste, 8 tbs-1 stick of butter, 1 + 1/2 cups of chicken stock, seafood stock or water with 1 telma stock cube, 1/4 cup of olive oil, dried or fresh parsley, salt and pepper to taste, juice of 1/2 a lemon,
THE DIRECTIONS
Step 1
Heat up the oil. Season the Shrimp with salt and pepper. Then sear the shrimp for a few minutes until they turn pink or become well seared for flavour and taste. Then remove the Shrimp from the pan and set aside.
Step 2
Turn the stove to medium and saute the onion for a few minutes, then add the garlic and saute until aromatic. Add the wine, lemon and then add the butter, the stock, and tomato paste. Bring to a high rolling boil so the butter melts and the liquid can thicken and reduce. Add the Parsley and boil until the sauce becomes thicker and tastier.
Heat up the oil. Season the Shrimp with salt and pepper. Then sear the shrimp for a few minutes until they turn pink or become well seared for flavour and taste. Then remove the Shrimp from the pan and set aside.
Step 2
Turn the stove to medium and saute the onion for a few minutes, then add the garlic and saute until aromatic. Add the wine, lemon and then add the butter, the stock, and tomato paste. Bring to a high rolling boil so the butter melts and the liquid can thicken and reduce. Add the Parsley and boil until the sauce becomes thicker and tastier.
Step 3
In the meantime or beforehand boil some spaghetti or linguine following the instructions on the packet or cooking to your liking. Strain once done and set aside. Once the sauce has thickened taste for salt and pepper and add according to your taste. Then return the Shrimp to the pan.
Step 4
Serve the sauce and Shrimp on top of the pasta, and mix the sauce into the pasta.
Serve the sauce and Shrimp on top of the pasta, and mix the sauce into the pasta.