"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!

Wednesday, July 8, 2015

Shrimp Scampi

Yum
shrimp scampi: simplelivingeating.com


It is funny that we call shrimp in a garlicky white wine butter sauce: "shrimp scampi." Scampi means prawn in Italian, so we are basically calling the dish "shrimp shrimp."

You can call it anything you like my family loves it. Most folks, even those who are not big seafood fans can't resist anything in a butter garlic sauce.


shrimp scampi: simplelivingeating.com


My version is simple to make and the flavor of the sauce is boosted by the addition of a little bit of anchovy paste. This does not make it fishy, instead the umami flavor of the anchovy heights the taste. I recommend adding anchovy paste to any fish sauce.


shrimp scampi: simplelivingeating.com

I served mine over saffron flavored rice with some sautéed summer squash and red peppers. Shrimp scampi is delicious over pasta, potatoes, quinoa... you name it. Enjoy!



Shrimp Scampi



by Diane Balch
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients (4 - 6 servings)
  • butter 1 stick, 8 tablespoons
  • 3 cloves of garlic minced
  • 1/4 teaspoon of red pepper flakes
  • 1/2 teaspoon of anchovy paste
  • 1 cup of white wine
  • 1 pound of shelled and devined large shrimp
  • 1/4 cup of fresh chopped Italian parsley
  • The zest of one lemon
  • salt and pepper to taste

Instructions:

1) Put pasta water on or cook your rice.
2) Clean shrimp set aside.
3) Heat butter on medium in a large skillet. Add the red pepper flakes and anchovy paste. Stir paste until it dissolves.
4) Add salted garlic. Stir and let cook for about 1 minute. Do not brown the garlic.
5) Add white wine and bring it to a boil.
6)Turn wine down to a simmer and add the shrimp. Stir and cook until it turns opaque about 2 minutes. Remove from heat and add lemon zest and parsley.
Serve over rice, pasta, with crusty bread... etc.

14 comments:

  1. This is easy. I always have a bag of large frozen shrimp in my freezer and have everything else on hand as well. Quick and easy. Thanks.

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    1. Thanks Mary,
      I just found shrimp at Whole Foods that is completely cleaned. Tails removed too, so now this dish is super easy to make.

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  2. I love to fine a new and different recipe and your Shrimp Scampi sure is one to try. Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!

    Cheers,
    Kathy Shea Mormino
    The Chicken Chick
    http://www.The-Chicken-Chick.com

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    Replies
    1. You are so welcome. Thanks for stopping by.

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  3. Shrimp shrimp! Haha - I never realized that! Too funny. This looks delicious, I love saffron risotto too.

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    1. I never realized it either until I decided to look up what scampi meant.

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  4. Love Shrimp Scampi and your recipes sounds delicious, Diane! I didn't know about the name of the dish being repetitive either - that is interesting!! I agree about anchovy paste - it really does add amazing flavour to so many things! Thank you for being a part of the Hearth and Soul hop. Pinning this post and sharing around :-)

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    1. Yes, I remember that you are also in on the secret of anchovy paste. I wish more people would not be afraid that it is fishy. It is amazing how it enhances flavor.

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  5. Looks so delicious and colorful! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can't wait to see you next week!

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    1. Thanks so much for stopping by. Thanks for the pin.

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  6. We call them prawns here in Australia too Diane. I really should cook more with them. So used to eating them raw. Thanks so much for linking up to Thriving on Thursdays. Hope to see you tomorrow!

    Anne @ Domesblissity xx

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    Replies
    1. I actually think prawns are a little different but still related to shrimp. They are all delicious to me.

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  7. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Have a fantastic weekend and enjoy your new Red Plate!
    Miz Helen

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    Replies
    1. Thank you so much Miz Helen. I really love this recipe.

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