There are some dishes that just make you happy.
Shrimp scampi is one of those dishes for me. I mean really, you have pasta, garlic, butter and shrimp. Is it possible possible for any of that to be bad? Not in this Universe!
So when you put together the best shrimp scampi recipe you can think of, you just have to share it with the world. There are probably a hundred different shrimp scampi recipes that all have the same basic premise. What I like most about mine is that it has a little bit of spice and a whole lot of garlic and what I think we can all agree on is that I do love my garlic. Now, being the good wife I am, I even tried to convert this into a half shrimp half chicken dish. As previously discussed, my husband is not a huge fan of seafood and although he is starting to dip a toe into the great big ocean and it’s amazing food, let’s be real, it’s not going to happen overnight. So to keep him happy, I try to incorporate as much chicken into things as possible and not overwhelm him with too many seafood choices. It’s a process, I get that, besides that just leaves more seafood for me to eat. And that is never a bad thing.
What I did learn is when trying to split this into a seafood / chicken dish ,is that it really didn’t go very well. This is one of those dishes that you need to just commit to the shrimp. I ended up with more of the butter, more of the seasoning, more of what makes this dish amazing, and he basically had a bowl full of dry pasta. Surprisingly, that did not go over too well so, again, if you’re going to make this dish commit to the shrimp.
Now that I have covered the do and don’t disclaimer portion of this recipe, let’s move on to the good stuff.
There is nothing better than perfectly cooked shrimp, coated in rich garlic butter and sprinkled with Parmesan cheese. Anyone who likes shrimp has had this dish and I’m probably right in saying that 99% of those people like this dish. If you have ordered this dish out at a restaurant and are leery about trying to make this dish it home please don’t give it a second thought. This is the easiest dish in the world to make. It’s also a quick throw together meal so if you find yourself running late one night and you just don’t know what to cook that will be fast and easy, this is the dinner you want to try. It is as quick and simple as boiling water and chopping some vegetables and you will be rewarded with an amazing meal that is both filing and delicious.
This also is a wonderful dish for a cozy, romantic dinner with your significant other. I say that because one rule of thumb I have always lived by is if both parties are eating the same amount of garlic then that cancels each other out so it’s a win / win all the way around. This is just my opinion so it may be a good idea to have some breath mints handy, just in case.
This is a delicious, comforting meal that is perfect to serve to guests or just to treat yourself with.
- 3/4 lb linguine
- 6 tablespoons butter
- 3 tbl extra-virgin olive oil
- 2 shallots , finely diced
- 5 cloves garlic , minced
- 1/2 tsp crushed red pepper
- 1 pound shrimp , peeled and deveined
- Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine
- Juice of 1 lemon
- 1/4 cup finely chopped parsley leaves
- 1/2 cup grated Parmesan
- Crusty bread for mopping (optional but highly recommended)
- Start by putting your pasta to boil first. This is a fast moving dish so having your pasta ready is important.
- Put a large pot of water on the stove and when it has come to the boil, add a couple of tablespoons of salt and the linguine.
- Stir to make sure the pasta separates and cook for about 6 to 8 minutes or until the pasta is not quite done.
- Drain the pasta and return it to the empty pot. Stir 2 tablespoons of butter into the pasta.
- Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat and saute the shallots, garlic, and red pepper flakes (if using) for 3 to 4 minutes.
- Rinse, dry and season the shrimp with salt and pepper and then add them to the pan and cook until they have turned pink, about 2 to 3 minutes, stirring often.
- Remove the shrimp from the pan and set aside.
- Add wine and lemon juice to your butter / oil pan and bring liquid to a boil.
- Add 2 more tablespoons of butter and 2 more tablespoons of oil.
- When the butter has melted, return the shrimp to the pan along with most of the Parmesan cheese and the parsley and pour over your cooked pasta.
- Stir well and season with salt and pepper to taste. Garnish with the remaining grated Parmesan and don't forget to serve it up with some crusty bread to mop up that beautiful garlic butter sauce.