Recipe by NORELLLAURA
"I've been tinkering with scampi recipes for a while and was never quite satisfied until the other night when I created this one. Everyone raved and said I should post it. I hope you enjoy it."
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extra virgin olive oil
diced red bell pepper
red pepper flakes
peeled and deveined large shrimp
flour for dredging
fresh lemon juice
dry white wine
chopped fresh parsley
This is a very good recipe, but the cooking time is a little off. The peppers don't need to cook for 20 minutes, and in that amount of time the garlic gets very dark. I agree with vegascook - too much flour. 1/4 cup would probably be enough to dust the shrimp. The next time, though, I may skip the dusting and just sprinkle some flour into the skillet to thicken the sauce.
This was ultimately very good (five stars), but not without a good deal of tinkering, not least of which reducing the cooking time drastically- this should come together in less time than it takes to cook the pasta! I used a combination of butter and olive oil to cook the bell pepper and garlic - for a few minutes, not 20. Added a glug of white wine, no lemon juice and let that cook off a little and reduce before adding the tomatoes. Cooked that for a few minutes, then added the shrimp, cooking them just a few minutes, NOT the total of 8-10 minutes the recipe directs you to. Oh my, these would be some really overcooked, tough shrimp if cooked that long. And don't bother to dust the shrimp in flour - there's just no reason to. So, using a combination of butter and olive oil, omitting the flour and lemon juice, letting the wine reduce and cook off awhile and only cooking the shrimp a few minutes - quite simply stunningly delicious.
I made this an my whole family loved it. Regarding comments from other reviewers, I cooked the garlic and peppers for 20 minutes, as I thought this would infuse the flavor into the oil more, which it did. I just had to adjust the temperature to ensure the oil did not boil and burn the peppers. Also regarding the flour. Next time I plan to sift the flour and use less, but I save the cooking liquid from the pasta and added about a cup back to the sauce to loosen it, I also added the pasta back to the sauce to finish cooking. Next time I will add more olive oil and garlic but less lemon. I may even experiment with finishing it with a tablespoon or two of cream. All in all this recipe is a winner because the base recipe works and there are infinite modifications you can make to suit your taste that work as well.
I made this for my wife because she loves shrimp scampi. This is now her preferred recipe. She has already asked me to make it again.
A very good and different scampi recipe! I did not use the flour on the shrimp, but did add a little cornstarch at the end to thicken, otherwise made it as directed and it was great!
This was really good. I did follow the advice of another and add 1 TBS of Honey. Very yummy
I liked this recipe but the sauce was a bit too acidic, so i added about a tablespoon of honey. excellent!
Very enjoyable. Looks like it takes longer than it really does. Nice light and flavorful sauce that can easily be adjusted to suit your likes. This recipe is a keeper and will be replacing my usual scampi dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp Scampi ala Norelllaura
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 258
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