Shrimp Scampi

This is a popular dish in many Italian households. Although not something purely Italian, but rather more of an Italian invention by Americans, it's still a very popular dish in Italian restaurants packed with flavors of the sea. This is one of the ultimate shrimp lovers dish and is perfect for a light, summer meal.







Recipes


Ingredients

1 1/2 tbs. olive oil
1 Ib. shrimp, peeled and deveined
Salt to taste
6 cloves of garlic, chopped
1/4 tsp. red pepper flakes
3 tbs. lemon juice
1 tbs. caper brine
2 tbs. cold butter, cut into 4 equal pieces, divided
1/3 cup chopped parsley
1 tsp water
1/3 cup white wine




Instructions

1. Gather all ingredients. Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in hot pan and sauté on both sides until pink. Season shrimp with salt.

2. Add garlic and red pepper flakes. Cook for an additional 1 minute. Stir in lemon juice, white wine, caper brine, 1 piece of butter, and parsley. Cook until butter has melted, about 1 minute.

3. Reduce heat to low and stir in remaining 3 pieces of butter. Cook and stir until melted and sauce is thick. Shrimp should be an opaque color, 2 to 3 minutes.

4. Remove shrimp with a slotted spoon and transfer to a separate dish. Continue to cook sauce, adding water 1 tsp. at a time if too thick, about 2 minutes. Serve hot. 



Get 12% off this 11 inch, non-stick, cast iron pan from Zakarian by Dash.


Comments

Post a Comment

Popular posts from this blog

Penne Alla Vodka

Image
Penne Alla Vodka is an American Italian dish that can be found on many restaurant menus across America. It is a creamy, red sauce, that is actually more pink in color. It's rich and delicious and can be eaten as a course or full meal. Recipe Ingredients 8 oz. uncooked penne pasta 1 tbs. olive oil 2 tbs. butter 1/2 small onion, chopped finely 1 clove garlic, minced 1/4 cup vodka 1/4 cup tomato paste 3/4 cup heavy whipping cream Salt and pepper Fresh basil, sliced thin Grated parmesan cheese Instructions 1. Boil a generously salted pot of water for the pasta and cook according to package instructions. Meanwhile, add the oil and butter to a skillet over medium heat. Sauté the onion for about five minutes or until translucent. 2. Stir in garlic and cook for about 30 seconds. Add the vodka and let the sauce bubble for 30 seconds or so.  3. Stir in the tomato paste until you've got a smooth mixture. Stir in the cream and reduce heat to medium-low. Let the sauce warm through. It shoul
Read more

Carbonara Sauce

Image
Carbonara sauce is a rich, delicious sauce that combines basic ingredients of bacon, eggs, olive oil and cheese. It originated in Rome, Italy where they often used the ingredients they had on hand to create hearty dishes. Rome is known for three major pasta sauces in particular. All three of which I will share on this blog. Carbonara is one of those three and often a fan favorite. It's great as a portioned course or a meal in its own. Traditionally served with spaghetti. Recipe Ingredients 1 pound of your favorite cut of pasta (this is typically served with spaghetti) 2 tbs. olive oil 8 slices of bacon diced (you can also use 4 oz. pancetta. Kitchen scissors help.) 1 onion chopped 3 cloves of garlic, minced 1/4 cup dry white wine 4 large eggs, beaten 1/2 cup grated Parmesan or Romano cheese Salt and pepper, a pinch of each 2 tbs. chopped fresh parsley for a garnish Instructions 1. Bring a large pot of water to a rapid boil. Add salt. This will be for your pasta of choice. While it&
Read more

Chicken Cacciatore

Image
Chicken Cacciatore is a tasty, Italian chicken dish that originated from central Italy. It combines fresh chicken, mushrooms and peppers in a traditional tomato sauce. It usually falls right off the bone if cooked for the right amount of time and is served over crushed spaghetti or egg noodles. It can be served at lunch time or dinner and is the perfect comfort, winter meal. Recipe Ingredients 8 chicken thighs, bone in and skin on 3 tbs. olive oil salt pepper 1 large onion, chopped 8 ounces fresh mushrooms, sliced 3 cloves garlic 1/2 tsp, crushed red pepper 2 tbs. flour 1 cup dry white wine 14.5 oz. canned diced tomatoes 2 tbs. tomato paste A few bay leaves 1 tbs. thyme (can be dried) 1 tsp. dried oregano 1 large red or green bell pepper, chopped Instructions 1. Season the chicken with salt and pepper. Heat a large Dutch oven or skillet over medium heat with olive oil. Start browning the chicken in pan, 5 minutes on each side. Reserve the drippings in pan. 2. Add the onion and mushroom
Read more