Edward Mocks shared this recipe for shrimp scampi. He used “wild-caught” Royal Red (Pleoticus Robustus) colossal Florida Key West shrimp (15 per lb.) for this dish. Shrimp scampi is made with a simple sauce of garlic, butter, and white wine. As with all beloved classics, this recipe has many variations and additions. Take salad ingredients according to your taste and serving size.
Larger shrimp work better than smaller shrimp in this recipe. Wild-caught also has more flavor than farm-raised. Avoid any shrimp or seafood from the orient. For a fried dish like Scampi the larger shrimp survive the cooking process better and still remain soft & flavorful, smaller ones tend to crisp up I find! Also smaller shrimp tend to get “lost” in the pasta & you wind up eating more pasta than shrimp after you give up the search! However, larger wild-caught shrimp are more expensive so you have to buy what you can afford these days or switch to dishes like pasta & canned clams.
Ingredients Of Shrimp Scampi
- Crispy lettuce
- Chopped Tennessee tomatoes
- Creamy Italian dressing
- Crushed peppercorns
- 1/2 packet of Spaghetti or Linguine
- 1/2 stick butter
- Crushed peppercorns to taste
- Salt to taste
- 4tbsp olive oil
- 3 tbsp butter
- 4 minced garlic cloves
- 8 shrimps
- Salt and pepper to taste
- 1/4 cup white wine (optional)
This goes quickly, so make the salad and pasta first.
For the salad: Crispy lettuce & chopped Tennessee tomatoes tossed with Creamy Italian dressing & crushed peppercorns.
For the pasta: Spaghetti or Linguine. I had a 1/2 box of DeCecco spaghetti open so I prepared that per pkg. directions, Al Dente of course! Drain the pasta & add 1/2 stick of butter. Mix well! Add some crushed peppercorns now or later if you like.
In a saucepan add 4 tbsp olive oil & 2 tbsp butter. Add 4 minced garlic cloves & sauté till fragrant. Add 8 shrimp (salt & pepper to taste). Sauté shrimp for about 2 minutes per side. After turning the shrimp add 1/4 cup white wine if desired. Add some lemon juice on top if you like.
Stir in 1 more tbsp butter and take the saucepan off the heat.4 Serve next to or on top of pasta with more butter! (Use Smart Balance if you prefer).