Shrimp scampi is an Italian-restaurant favorite made right in a skillet. Serve these succulent shrimp over a bed of hot fettuccine or angel hair pasta and sprinkle with Parmesan cheese, if desired.
- 1 pound linguine, fettuccine or angel hair pasta
- 2 pounds shrimp
- 4 large cloves garlic
- 4 tablespoons fresh parsley, or dried
- 8 tablespoons butter
- 2 tablespoons vegetable oil
- 4 tablespoons dry vermouth
- Salt and pepper to taste
- 2 teaspoons flour
- Dash of lemon juice (from about 1/2 of a lemon)
- Cook pasta according to package directions.
- Rinse the shrimp in cold water, peel and de-vein, if you wish. Dry on paper
- Sauté the garlic and parsley in butter and oil for 1 to 2 minutes. DO NOT
let the garlic turn brown.
- Add the vermouth, then the shrimp. Raise the heat to medium-high and cook
for 3 to 5 minutes, stirring frequently. Do not overcook.
- Season with salt and pepper. Add flour to slightly thicken the garlic butter.
Add the lemon juice during the last minute of cooking.
- Remove from the heat.
- Serve immediately.
Serves 4 to 6, depending upon appetite!
Shrimp are sold according to the number of shrimp per pound. A good size
shrimp for scampi is 20 to 25 per pound. Very large shrimp tend to be tough and
less flavorful. Frozen shrimp should be thawed slowly in the refrigerator just before