Forgive me.
I know exactly what I’m doing.
If a dish made with butter, olive oil and wine is wrong, I don’t want to be right. Ever.
Oh — and don’t forget the garlic.
This shrimp scampi was one of the very first meals I made for Mr. How Sweet. It was February 2007; I cooked it on a Friday afternoon and the entire dish was gone by Saturday morning. I remember it clearly. He most likely doesn’t, even after reading that line — he insists I give him gray hair.
I say he gives me eye sores in the form of Nascar memorabilia and stuffed turkeys. Semi-fair trade, but I still have it worse.
There’s only one thing that can make this shrimp better:
A fresh ciabatta loaf turned into toasty, buttery homemade garlic bread.
As classic and wonderful as this dish is, I’ll admit I’ve only made it three times since 2007. Part of the reason is that Mr. How Sweet claims the shrimp don’t give him enough protein — so when he ate this last night, he insisted on a side of chicken. Why ruin a perfectly good meal? I’m tempted to boycott chicken.
The dish doesn’t take long because shrimp cook very quickly. The prep often takes longer than the actual cooking. Don’t be intimidated by the ingredient list — just don’t skip anything.
It’s my favorite kind of pasta: instead of a red sauce, you get a smooth, buttery blanket of sauce. Add the cheese while it’s still steaming and it melts into gooey deliciousness.
If you’re anything like me, you’ll dip your garlic bread into the serving bowl and mop up the remaining butter and wine.
Shrimp Scampi
Serves 2–4 (generous portions)
1 pound raw, peeled and deveined shrimp
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
3 tablespoons butter
3 cloves garlic, minced
1 shallot, sliced
1/2 cup dry white wine (such as Chardonnay)
1/2 teaspoon red pepper flakes
1/2 – 3/4 pound whole wheat linguine
1/3 cup grated Parmesan or Asiago cheese
2 tablespoons freshly chopped parsley
Make sure the shrimp are cleaned and completely dry, then season with salt and pepper. Bring a large pot of water to a boil and cook the pasta according to package directions.
Heat a large skillet over medium-high heat and add the olive oil and 2 tablespoons of butter. Add the sliced shallot with a pinch of salt and sauté until soft, about 3 minutes. Add the minced garlic, then immediately add the shrimp in a single layer so each side can cook — this helps prevent the garlic from burning. Cook the shrimp about 60 seconds per side. Pour in the white wine and let the mixture simmer for 2–3 minutes. Turn off the heat and stir in the remaining tablespoon of butter.
Transfer the cooked pasta to a large bowl and pour the shrimp and wine sauce over the top. Add the red pepper flakes and cheese, then toss until everything is combined. Adjust with a drizzle of olive oil or more salt and pepper to taste. Sprinkle with parsley and serve with garlic bread.
I’d twirl my fork around this any day.