All scampi recipes are similar. This one is a little more “lemony” than Scampi I. Serves 2.
Image shown with cooked asparagus.
Ingredients:
- 12 Jumbo shrimp, enough for 2 servings
- 1/2 Pound pasta
- 2 Tablespoons oil
- 4 Tablespoons butter
- 1/2 Medium onion, finely diced
- 4 Cloves garlic, finely diced
- 1/3 Cup lemon juice
- 1/2 Cup white wine
- 4 Dashes hot sauce
- Salt and Pepper to taste
- 1/2 Cup chicken stock or reserved pasta water
- For garnish: Grated parmesan cheese, parsley and basil
Directions:
Mince the garlic first. Mix it in a small bowl with the thawed shrimp and oil. Let it marinate while you are prepping the rest of the meal, about 20 minutes.
Boil the water and cook the pasta. While that is cooking, in a large skillet melt the butter over medium heat. Add the onion and cook until translucent, 3-4 minutes. Add the marinated shrimp/garlic mixture and cook for about 1 minute. Don’t brown the garlic. Add the wine, lemon juice, hot sauce and a dash of S & P. Bring to a boil then remove from the heat.
Drain the pasta and add the pasta to the skillet. Toss to coat. If it needs a little more liquid, add some chicken stock or reserved pasta water. Taste for seasonings and add more S&P if necessary. Serve and garnish with Parmesan, chopped parsley and basil.
