The Cupboard is Bare: Shrimp Scampi
What do you make for dinner after a week of holiday EATING and DRINKING?
I have nothing in the house, except for a bag of frozen shrimp. My cupboards are bare! How about a scampi?
Ok, only if my neighbor can lend me some garlic! Can you believe I have no garlic in the house? That's a first!
You don't really need a recipe for Shrimp Scampi. It is basically butter, oil, lots of garlic and shrimp. How hard can that be?
It is totally satisfying. Fresh chopped parsley makes it even better.
I personally don't like my scampi sauce swimming with butter, so I use only half a stick.
You can make this in a casserole dish and top with buttered breadcrumbs and put under the broiler for a few minutes, or serve it on top of linguine.
Stacey Snacks Shrimp Scampi over Linguine: serves 4
~ 1 lb. linguine
~ 1 bag of large frozen shrimp w/ tails, defrosted and butterflied (defrost in the sink under running cold water)
~ 5 cloves garlic, sliced
~ half a stick of butter
~ 1/4 cup of good olive oil
~ handful of fresh chopped parsley
~ juice of 2 fresh lemons
~ 1 lemon for slicing to throw in as a garnish (optional)
~ dash of hot pepper flakes
Cook your linguine as per directions, about 7 minutes in salted water.
While your pasta is cooking, make your scampi.
In a large heavy skillet, heat olive oil w/ butter and cook garlic until fragrant, about 3 minutes, watch so the garlic does not burn.
Now throw in your shrimp and toss until pink, about 5 minutes.
Squeeze your lemon juice, pepper flakes, and chopped parsley and turn off heat.
When pasta is done, drain and toss in the skillet w/ the shrimp and sauce.
Toss in thinly sliced lemons for garnish. So simple!