Home » Shrimp Scampi, Heavy on the Garlic, Lots of Parm.

Shrimp Scampi, Heavy on the Garlic, Lots of Parm.

Written by Published on in Recipes.

Here is a super easy shrimp scampi recipe. This is one of my family’s favorites, mostly because of the copious amounts of shrimp and butter. It is also a super easy recipe to prepare, and won’t take more than 30 minutes to get on the table. Kids of all ages will devour this, and it is absolutely delicious with a nice crisp rose or easy-drinking white wine. Warning* this is not a traditional recipe in any sense.

I will not subject anyone to a multi-page essay on shrimp or lemons or capers, but there is probably a lot to be said about them all individually.
On to the recipe.

Shrimp Scampi, Heavy on the Garlic, with Lots of Parm.
Print

Shrimp Scampi, Heavy on the Garlic, with Lots of Parm.

0 from 0 votes
Recipe by Paul Kostandin Course: Entree, DinnerCuisine: Italian, Mediterranean, AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes

The name says it all, folks! This Shrimp Scampi recipe is not shy about the garlic or the parmesan. With a little bit of zip from the pepper flakes and lots of lemon, this is an easy to make, fresh shrimp pasta dish that will quickly become a fan favorite around your table!

Ingredients

  • 1 box of dried pasta of your choice (we like bow ties)

  • 1 # shrimp, defrosted, peeled and deveines

  • 1/2 cup 1/2 of canola oil

  • 1 onion, julienne

  • 8 cloves of garlic, chopped

  • 1 tsp 1 of red pepper flakes

  • 1 red bell pepper, sliced

  • 1/4 cup 1/4 lemon juice

  • 1/4 cup 1/4 white wine

  • 2 tablespoons 2 of capers, chopped

  • 2 tablespoons 2 , fresh herbs, chopped (we like parsley, oregano and basil)

  • 1 cup 1 parmesan cheese

Directions

  • Bring a pot of water to a boil on the stove, salt heavily.
  • Place a large saute pan on the stove on medium to high heat.
  • Add the canola oil and allow it to heat up.
  • Add the onions, garlic and bell pepper, saute until fragrant.
  • Deglaze the pan with the white wine, allow the wine to reduce by at least half.
  • Add the lemon juice, capers, butter, and shrimp.
  • Cover the pan and reduce the heat to medium-low.
  • Add the pasta to the boiling water and cook until al dente.
  • Strain the pasta and dress with olive oil and a touch of salt.
  • Remove the cover from your saute pan, taste your sauce, adjust with salt and pepper as needed. Add your fresh herbs and parmesan.
  • To serve, place a small nest of cooked pasta into a bowl, spoon the sauce, and shrimp over the pasta.
  • Garnish with a little more fresh herbs and a drizzle of olive oil.

Comments are closed.