shrimp scampi – A cook named Rebecca

love this shrimp scampi pasta.

I love shrimp cooked anyway or cooked in lime juice like ceviche! I made shrimp and grits the other day and I had this shrimp leftover. I’d been wanting scampi, so it worked out well. I usually buy head on-shell on shrimp because I like to use the heads and shells for basic shrimp stock, which is a must in Louisiana style cooking. These were Argentinian shrimp that I found at my local HEB and they were raw, but peeled and deveined. Filling a little lazy I guess, I purchased them, upon the recommendation of the fish monger and they were delicious. Such pretty colors.

You have to make the Shrimp and Grits too. Here’s the recipe for it: these amazing shrimp and grits.

Shrimp and Grits

I love to eat in large bowls. Not sure why, but something my late husband and I did for years. We both loved eating in a big bowl. Here’s some of my favorites: https://amzn.to/2UtVzE0. M other favorites are like the ones above in gray. I think I got them at Pier I.

love this shrimp scampi pasta.

If you aren’t serving this with pasta, you could half the sauce. Because I wanted to toss my pasta in the sauce I made more sauce. Who wants bland pasta with this delicious shrimp! Of course, serve with more lemons and delicious bread.

Here’s the recipe! Hope you try this and enjoy!

Shrimp Scampi Pasta

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Servings: 2 servings

Course: Appetizer, Main Course

Cuisine: Italian

Ingredients Method

Ingredients

4 tbsp unsalted butter
4 tbsp extra virgin olive oil
6 cloves garlic, minced
1 cup dry white wine
3/4 tsp tsp salt
1/8 tsp crushed red pepper flakes
Fresh ground pepper
1 lb large or extra large shrimp shelled
1/3 cup chopped parsley
fresh squeezed lemon juice
8 oz pasta of your choice
crusty bread or garlic bread

Method

Bring a pot of salted water to a boil. Add the pasta and cook until desired doneness.
In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice .
Remove the shrimp from the pan. Remove the pasta from the pan with tongs or similar and add to the sauce. If you get some pasta water, that's good because it will help you thicken the sauce for it to stick to your pasta.
Cook the pasta in the sauce for a couple of minutes. Add the pasta and sauce to individual serving dishes and top with the shrimp. Serve with crusty bread or like I did, garlic bread.
Bon Appetite!

Jump to Recipe

This Shrimp Scampi with Fresh Herb Risotto is a beautiful and delicious dish. It accidentally came together, yet has become a favorite.

My nephew is in food service management with a local university and was bringing this herbaceous risotto for lunch with my mother and two sisters that he said they had served with shrimp scampi at a function. I told him I’d make the scampi and we could throw it together! Wow! What a success! The risotto was creamy and luscious, the shrimp was buttery and citrusy, a match made in heaven!

Use a good Arborio rice and have lot’s of chicken stock on hand for your risotto, oh, and fresh herbs! I used this brand Arborio rice: http://www.riceselect.com/products/arborio, but there are many other brands.

Shrimp Scampi with Fresh Herb Risotto

I served this dish with my prosciutto wrapped asparagus which was absolutely the perfect side dish. This risotto dish with the asparagus is a perfect spring lunch or dinner and both would be perfect at your Easter table! Break outside the box! Do something a little different! Here’s the link to my asparagus recipe:https://the2spoons.com/prosciutto-wrapped-asparagus-screams-spring/

I can’t wait for you to try this recipe!

Shrimp Scampi with Fresh Herb Risotto

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Course: dinner, Lunch, Main Course

Cuisine: Italian

Ingredients Method

Ingredients

For the Risotto

7 cups chicken stock
4 garlic cloves, minced
2 cups finely chopped fresh herbs such as parsley, tarragon, chives, chervil, dill, basil, chives and arugula (4 cups leaves) Pick one or a combination
2 tbsp extra virgin olive oil
2/3 cups finely chopped onion or leek
salt, preferably kosher salt, to taste
1 1/2 cups arborio rice
1/2 cup dry white wine, such as pinot gregio or sauvignon blanc
freshly ground pepper
1 tsp lemon zest
1 tbsp freshly squeeezed lemon juice
1/2 cup fresh grated parmesan

For the Shrimp Scampi

2 lbs 16/20 or less count shelled and devined raw shrimp
2 tbsp extra virgin olive oil
4 tbsp unsalted butter, 2 for sauteeing and 2 for finishing the sauce
cajun seasoning for the shrimp
fresh ground peppoer
1 cup white wine
1 lemon zest and the juice
1/2 cup prmesan cheese
1/8 tsp red pepper flakes, optional

Method

For the Risotto

Put your stock or broth into a saucepan, and bring it to a simmer on the stove, with a ladle nearby or in the pot. Make sure that it is well seasoned. Combine the herbs and one of the minced garlic cloves in a bowl, and set aside.
Heat the olive oil over medium heat in a wide, heavy skillet or saucepan. Add the onion or leek and 1/2 teaspoon salt, and cook gently until it is just tender about three minutes. Do not brown.
Stir in the rice and the remaining three cloves of garlic, and stir just until the grains of rice become separate and begin to crackle. Add the wine and cook, stirring, until it is absorbed.
Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. When the rice is just tender all the way through but still chewy, usually in 20 to 25 minutes, it is done. Taste now and correct seasoning.
Add another ladleful of stock to the rice. Stir in the herbs, pepper, lemon zest and juice, and Parmesan, and remove from the heat. The mixture should be creamy. If you put some on a plate and tilt the plate the mound of rice should flatten out. Serve right away.

For the Shrimp Scampi

Turn your oven on broil. Season the shrimp by sprinkling with a cajun seasoning like Slap Yo Mama or similar and set aside. Add the extra virgin olive oil and butter to a large skillet and heat to medium-high. Add the garlic and red pepper flakes to the pan and cook until the garlic is fragrant but not browned, being careful not to burn. Add the white wine and cook until the wine has reduced by half. Add the lemon zest and the juice of one lemon and the 2 tablespoons butter. Add your shrimp and cook on one side about a minute or until turns pink, then turn to the other side and cook an additional minute or until it turns pink. Check your broth for seasoning and add salt and pepper to taste. Pour your shrimp and the juices into an oven safe dish. Top with the parmesan cheese and place under the broiler for a minute or so until the parmesan starts to turn a light brown. This won’t take long and this is why you don’t want to overcook your shrimp while in the skillet, because it will cook additionally while browning your parmesan lightly. Remove from the oven and set aside.

Your combined dish

Place your risotto on a large platter. Place the shrimp over the risotto and pour the juices over the entire dish. Sprinkle fresh parsley or the fresh herb you used in your risotto and serve with lemon wedges.