"A simple but elegant shrimp dish. Combine it with garlic bread and a salad for a delicious dinner." — RNCOGGINS
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1 (8 ounce) package
angel hair pasta
shrimp, peeled and deveined
dry white wine
ground black pepper
grated Parmesan cheese
chopped fresh parsley
A little different than my on version. A step up. I recomend if you wish to cut the fat to use half the butter and a quarter cup of olive oil. The oil also helps to keep the butter from burning.
I made a few changes, as this is a standard version of a classic dish. Partially cook the shrimp in a mixture of EVOO and butter over high heat. Remove from pan. Lower the heat, add the garlic, (I also add shallots,) cook till fragrant, add wine, juice of one lemon, return the shrimp, adjust the S&P, add parsley and serve over rice.
This is a very tasty but simple recipe. I had some frozen, cooked jumbo shrimp in the freezer, so I just used those and cooked them until heated through. If you use the full amount of wine, you will need to reduce it to about half to achieve the best flavor and consistency. Also, I wanted a more intense garlic flavor, so I made the garlic butter a day ahead and added a pinch of salt. I also added 1 cup broccoli and 1/4 cup freshly roasted red peppers to the pasta to make this a one dish meal. I will try adding asparagus next time.
Just read some of the reviews...how can reviewers say they did not like the recipe when the reviewers change the recipe. You can't review an opinion if you don't make it correctly. I followed a few of the reviews that said the wine was too much. I cut back on the wine and it was wonderful. I only use whole wheat pasta for health reason. Found it to be pretty good.
You know what's annoying? People who give recipes a bad rating and then tell everyone that the way THEY did it is so much better. Here's an idea...why don't all you amazing cooks actually create a recipe with your changes and call it something else? That way, you don't have to tell the rest of us that we shouldn't like the way it is (though it has a high rating as is) and we should take your advice and incoporate your brilliant changes and/or additions. If you're not going to make the recipe as is, but decide off the bat that you're going to do it differently, have the decency not to rate it so poorly. Or better yet, put your recipes out there, have someone screw with it and see how annoyed it can be. So all set with people that do this to others recipes. I made it as is and it's delicious. No adding, changing or deleting!
This was a really good dish! It tastes similar to a dish from TGI Friday's. I used 1/2 cup wine and 1/4 cup fresh lemon juice. This recipe is a keeper.
Many moons ago my mother-in-law, who was my boss at the time, played cupid and asked me over for dinner with the intention of introducing me to her son. She made shrimp creole that evening, we had a great time and the rest is history. So, every year, on our "meeting anniversary", I make some sort of shrimp dish. We really enjoyed this version of scampi. I've never used wine in my butter sauce and it added a nice flavor, although I did cut back to about half a cup. I used a whole head of garlic and also added some olive oil to the butter. Very nice Robin and thanks!
What a great recipie! I cleaned the shrimp the day before and marinated them in the wine and garlic overnight. I also diced a tomato and added it at the last minute for some more color. Overall an awesome dish! Thanks Robin!
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp Scampi V
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 277
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