Shrimp Scampi

08/18/2015

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OLYMPUS DIGITAL CAMERA

Gary fixed the boat! Yay! (Battery issues, not motor issues, thankfully.) So we took it out to see if the shrimp were ready for eating. We found some, not many, and they were pretty tiny. We found just enough for a meal for the two of us, and the handful we had left we gave to our friends Pat and Sally since they let us use their shrimping net. Their son, Lucas, gave us a drawing in return. His art was WAY worth the trip to find tiny shrimp, in my opinion.

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I amended this recipe from Epicurious.

Ingredients:

1/4 c olive oil
1 lb peeled large shrimp
4 large garlic cloves, minced
1/2 t dried hot red-pepper flakes
1/2 c dry white wine
S&P
5 T unsalted butter
3/4 lb pasta
1/2 c chopped fresh flat-leaf parsley

Instructions:

Bring a 6- to 8-quart pot of salted water to a boil. Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.

Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.

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