Shrimp Scampi Over Pasta

Today is Friday, and that means recipe time!  I am starting with a Lent theme early this year by preparing a few seafood dishes in a row.  What can I say, we love seafood in this house!  I promise something for the carnivores next week.Scampi is used as a word in two separate ways.  Traditionally it is a type of crustacean found in the Atlantic and Mediterranean know as Langoustines or Norway lobsters.  In the UK the word Scampi usually refers to this particular species.  In the rest of Europe they are called by the French Langoustines which resemble small lobsters or large crayfish.

In the US, however, Scampi usually refers to a style of cooking a dish that involves garlic, dry white wine, and butter.  So, while technically Shrimp Scampi is redundant, that would only be in the UK, and only if it was made with Langoustines.

For information on picking great shrimp, visit our post on Shrimp!

Shrimp Scampi over Pasta
Serves 4

Note: use your favorite pasta or rice with this dish.  It is very flexible and does well in a great many roles.

2 tablespoons
2 tablespoons
1.5 pounds
1/2 cup
1 tablespoon
1/2 cup
to taste
1 tablespoon
4 tablespoons
1 pound
or 2 cups
White onions, small dice
Minced Garlic, fresh
30-35 count Shrimp, peeled and deveined
Dry White Wine
Lemon Juice
Tomato Concasse (diced, skinned, seeded)
Salt and Pepper
Fresh Parsely, chopped
Butter, cut in 1/2 inch cubes
Pasta (your choice)
Rice, Cooked
  1. Cook your pasta or rice and set aside after tossing lightly with olive oil.
  2. Begin by melting 1/2 tablespoon of the butter in a saute pan over medium-high heat.
  3. Add the onions and the garlic to the pan and saute until they are translucent.
  4. Add in the shrimp and saute for 90 seconds, moving frequently.
  5. Next put in the Tomatoes and Parsely and saute for 30 seconds more.
  6. Pour the Lemon Juice and White wine into the pan to deglaze the pan.  Turn down the heat to medium-low and simmer for about 1-2 minutes until the sauce is at a slow simmer in the pan
  7. Turn off the heat and add the butter, one piece at a time, while stirring with a whisk, waiting until each piece is incorporated before adding the next.  If you need to warm up the sauce, do it very gently, and turn off the heat as soon as it simmers.  If it gets too hot, it will break!
  8. Once the butter is added, taste and add salt and pepper as needed.  Toss with the pasta and serve!  I like a little grated Asiago on top of mine!
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2 Responses to Shrimp Scampi Over Pasta

  1. It’s so beautifully arranged on the plate – you know someone’s fingers have been all over it. ~Julia Child

  2. Pingback: Selecting Shrimp | The Kitchen Hacker

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