California Central Coast Recipes
Shrimp Scampi Style
Shrimp Scampi Style is a very easy and quick recipe, but at the same time a very elegant dish to serve guests. In addition to the required garlic and extra virgin olive oil, this recipe uses the classic Mediterranean spice combination of basil, chervil and thyme, with a little red pepper thrown in for a bit of heat in a light sauce that is more of a coating than a heavy sauce.
Like all sauteed shrimp recipes, the key to success is not to over-cook the shrimp. When they turn pink, they are done! Take them out of the pan when you reduce the juices for the sauce so they stay moist and tender. Also, we slice the garlic --a bit thickly, instead of mincing it so it will not burn and turn bitter during the cooking process. It is also attractive to see it in the presentation when you serve the dish.
A little hint - sometimes we do make a bit extra sauce just to have some left on the plates for scooping up with a bit of fresh bread - it is wonderful!
Preparation time: 30 minutesCooking time: 10 minutes
1 pound Medium Shrimp , Shell on
Juice of One Lemon
1/4 cup Extra Virgin Olive Oil
4 cloves Garlic sliced
1/4 teaspoons Dried Basil
1/4 teaspoons Dried Chervil
1/4 teaspoons Dried Thyme
1/4 teaspoons Red Pepper Flakes
3/4 c Dry White Wine
1/2 cup Chopped Italian Parsley
1/2 pound Spaghetti
1 Rinse the shrimp thoroughly. Leave shells on but slit along the back and de-vein. This will make the removal of the cooked shrimp shells by guests easier. Place the shrimp in a bowl, and add the lemon juice and toss. Let the shrimp marinate for at least 15 minutes.
2 Place a saute pan large enough to hold the shrimp over medium heat. Add the olive oil and and garlic and heat until the garlic is fragrant. Add the basil, chervil, thyme and red pepper and heat a minute or so.
3 Drain the lemon juice from the shrimp and reserve for later. Add the drained shrimp to the hot sauce pan and saute the shrimp until they just turn pink. This only takes a couple of minutes, do not over cook.
4 When the shrimp are pink, de-glaze the shrimp and pan with the white wine. Remove the shrimp and cover to keep warm.
5 Add the reserved lemon juice to the pan and bring the heat up to high, reduce the the wine and lemon juice by half or until the sauce is reduced and nicely coats the bottom of the pan.
6 In the meantime, put a large stockpot of hot water on the stove and bring to boiling. Add 1 tablespoon of salt to the water, stir and then add the pasta. Stir the water again and bring to a boil and cook the pasta, stirring occasionally, to al dente or as directed on the package.
7 Add the chopped parsley, shrimp and any juices back to the pan, toss well, then add the linguine and toss again.
8 Serve on warm plates with a crusty Italian style bread like a ciabatta to clean your plates!
This dish goes very well with a Rhone style white wine like a Viognier or a Roussanne.