This dish has summer written all over it.
I’m a big pasta fan, and I recently went in search of a pasta recipe that steered past a classic red sauce. While a white sauce generally seems to be the next best thing, I wasn’t in the mood for something loaded with fat – not to mention, a white sauce is pretty heavy given this midsummer heat. Pesto is another good option, but I didn’t get basil planted this year and I sometimes find store-bought pesto to be a bit overpowering. I remembered seeing a shrimp scampi recipe online and, having never made shrimp scampi, decided to find out what this dish was all about.
Shrimp scampi is a very simple and basic pasta dish consisting of noodles, shrimp, garlic, lemon and some kind of butter/white wine sauce. Shrimp scampi often includes chopped fresh parsley but I opted for fresh basil.
When tossing the noodles with the sauce before serving dinner, I was a bit worried that there wouldn’t be enough sauce (or flavor) for our liking, but I was wrong! Brett and I were both surprised at the prominent lemon and garlic flavors. I served this with fresh steamed broccoli and it was the perfect side dish.
Shrimp Scampi – adapted from FoodNetwork.com
1 bag frozen raw shrimp, deveined
4 TBS butter
several garlic cloves, minced
1/4 C white or cooking wine
juice of 2 large lemons
several fresh basil leaves, chopped
thin spaghetti noodles, cooked al dente
Heat butter over med-high heat. Add shrimp in a single layer, spaced apart (this will probably need to be done in 2-3 batches.) Season shrimp with salt and pepper. Cook about 2 minutes on each side; as soon as the shrimp start to “plump” and turn pink throughout, remove them from the heat with a slotted spoon and set aside. When all the shrimp are cooked, add garlic to the pan (add another TBS of butter if pan is dry.) Cook 30 seconds. Add wine and lemon juice. Cook 30 seconds and remove pan from heat.
Toss hot noodles with shrimp, garlic/butter/wine mixture, and fresh basil leaves.