Shrimp Scampi

Shrimp and pasta tossed in a garlic and white wine sauce.

Shrimp are a good protein source and they are low in fat.  All in all shrimp are a healthy choice (if you're not allergic).  I cook shrimp pretty often as they are easy to find and relatively inexpensive in Chinatown.  Garlic is a favorite flavor to pair with shrimp, I make Garlic Shrimp Stir Fry frequently, but this time  I had some fettuccine in the house so I went with shrimp scampi.  This pasta would be great even with out the shrimp as the butter, olive oil, garlic, shallots, wine, and lemon juice make a wonderful sauce on their own.  This recipe is simple and quick to prepare (if the shrimp are peeled ahead of time) and tastes better than anything I've had at a restaurant.

Shrimp Scampi

Ingredients:


1/4 cup minced garlic
1/4 cup minced shallots
2 Tbsp butter
2 Tbsp olive oil
1 pound shrimp
1 cup white wine
1/2 package fettuccine
1 lemon, juice
1/2 cup chopped parsley
salt to taste

In a large pot of salted, boiling water, cook pasta.  It should take about 10 minutes.

Meanwhile in a large skillet, melt butter and mix in olive oil.  Then add the garlic and shallots and saute over medium heat for about 1 minute until soft and fragrant (I added a little salt with the garlic and shallots).

Add the shrimp and stir quickly (no more than a minute, the shrimp will not be fully cooked, I added salt with the shrimp) to coat with the oil and garlic then add the wine (I used pinot grigio) and lower heat to a simmer.

Allow shrimp to simmer in the wine sauce for a few minutes, until fully cooked and the wine has reduced by at least half.

By now the pasta should be done, drain it and add it to the skillet and toss with shrimp until coated with the sauce.  Turn off the heat, add lemon juice and parsley, stir to combine and serve.


Makes 2-3 servings.  Serve topped with Parmesan and fresh cracked pepper.  Enjoy.

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