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SHRIMP SCAMPI |
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| Ingredients: |
1-2 lbs Large shrimp (16/20), cleaned and deveined
1 onion, chopped
1 stick Unsalted Butter
1 tablespoon Fresh Garlic, minced [3 cloves]
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Pasta of choice (Tom likes angel hair)
Red Pepper Flakes
Dill
Lemon Juice
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| Procedures: |
Prepare the pasta, al-dente, according to package directions, timed to finish at the same time as the shrimp.
Start the shrimp with about 3 minutes left on the pasta
Melt the butter in a large skillet and add the onion. Sauté the onion until translucent.
Add the shrimp and sauté, turning, until bright pink.
When the shrimp are cooked to the desired doneness, add the red pepper flakes, and garlic.
Sauté, briefly, to not burn the garlic.
Add the dill and pour the entire mixture over the bowl of pasta. Sprinkle lemon juice, toss well and serve.
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| Notes: |
2022-01-29: 10 shrimp. Served with leftover yellow rice and sugar snap peas, it preceded, again, by foil gras.
2021-07-02: preceded by foil gras and, using a shallot instead of an onion, served over ditalini with General Tso Sugar Snap peas and a bottle of CSM Riesling.
2020-04-25: 1 pound of shrimp served over rice that was over cooked. Served with General Tso sugar snap peas combined with mushrooms and a bottle of Château Saint Michelle Riesling.
2019-06-07: An excellent batch for the two of us.
2018-06-22: 10 shrimp served over soy rice with Southland Butternut squash.
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02/14/2022
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