Have I told you before, how much I love SHRIMP’s? Give me a bowl full of beautifully sautéed shrimps or in a curry and I can eat it all by myself. Luckily, my husband hates it as much as I love it – so I never ever had to share all that goodness. Well, that was until recently my daughter took a liking for it and now we sit competing who eats the most shrimps. 🙂 One of my favourite one pot meal with shrimps is Shrimp scampi – a dish entrenched in the Italian-American vernacular. Ever wondered why it is called Shrimp and Scampi both? Something like Chai Tea probably!! Scampi is an Italian word meaning all shrimp, in general, live or raw or cooked. Well a little digging up said traditionally Scampi or langoustines were sauteéd in olive oil, garlic, onion and white wine used to prepare this dish in Italy. Italian cooks in the United States swapped shrimp for scampi, but apparently kept both names.
As for me I am glad since it gave birth to a wonderful buttery and rich sauce for pasta. The heady scent of garlic in butter is so comforting and the lemon just perks everything up.
This dish is literally ready in minutes and requires very few ingredients.
400g spaghetti or linguini pasta
250g large shrimp, peeled and deveined
2 tblsp olive oil
6 tblsp unsalted butter
3 cloves garlic, minced
1/4 cup lemon juice (approx 2 lemons)
2 tblsp chopped fresh parsley/coriander
1 tsp chili flakes
Salt and pepper to taste
- In a large pot of boiling salted water, cook pasta according to package instructions, then drain.
- Meanwhile, in a large skillet or pan, heat olive oil and 1 tblsp butter over medium-high.
- Add shrimp and cook until it turns light pink throughout, about 3 minutes
- Transfer to a plate and set aside.
- Then reduce heat to medium and add remaining butter and garlic .
- Saute until garlic is soft and fragrant, for about 2 minutes. Keep stirring ensuring you do not burn the garlic.
- Add lemon juice and season with salt and pepper.
- Remove from heat and stir in chili flakes, parsley or coriander.
- Add the cooked pasta and shrimps and toss lightly.
- Serve hot.
Have a lovely week ahead and remember weekend is soon approaching. Do not forget to like and subscribe to my Facebook Page: My Culinary Saga to get regular yummy updates.
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Love & Hugs,
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