Steve’s Shrimp Scampi

 

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I hope everyone had a beautiful Thanksgiving with their friends and family. I’m so grateful for the wonderful times I had in both North Carolina and Coastal VA with my loved ones. However, Thanksgiving week isn’t over just yet… so we decided to indulge once more before returning to our healthier habits tomorrow by creating a simple shrimp scampi dish with shrimp that Steve’s grandaddy gave us over the holiday.  It turned out amazing and was quick and easy. I definitely recommend this if you’re trying to impress a friend, family member, loved ones or yourself but don’t want to slave away for hours. This took under 20 minutes to prepare.

Just a warning: This is not the lightest dish, so if you’re on a diet, I would stop reading now because you will want to break it!  I also figured I should start this food blog off with a bang by sharing this delicious, hearty, heavenly meal with healthier meals to follow.
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Cooks for: 4-6 people

Ingredients:
1.5 lbs of Fresh Raw Shrimp, you can get this from the grocery store, make sure you devein them if they aren’t already. If you get frozen raw shrimp, make sure you thaw them overnight in the refrigerator. Shrimp is super easy to cook, don’t be intimidated if you haven’t before!
2 Tbsp Olive Oil
1 stick of butter (I know, but it’s for the sauce!)
6 Cloves of Garlic, minced
2 Shallots, minced
1 Cup dry white wine (We used a Sauvignon Blanc)
1 lb Angel Hair
Fresh Parmesan
Fresh Parsley for garnish (About 1/2 cup)

Directions:

1. Put the water in a pot over the stove for the angel hair pasta, this will come to a boil by the time you’re almost done with the shrimp/sauce. Feel free to add a tbsp of OO to the water to help keep the pasta from sticking. (Feel free to substitute the pasta for Quinoa or any other pasta substitute)
2. Mince the Garlic and Shallots and Parsley
3. Heat the olive oil and butter on medium heat in a big sauce pan. Make sure you are constantly stirring throughout this so the butta doesn’t burn!
4. Once it is almost melted, add the garlic, shallots and shrimp into the sauce pan and stir, stir, stir for about 3-5 minutes. [Check to see if water is boiling & throw pasta in]


5. Once all the shrimp is cooked, stir in the cup of wine, feel free to taste test this before it goes in or pour yourself a glass ;), and continue stirring for 30-60 seconds bringing the shrimp/sauce to a boil. The bubbles are good because it is reducing your sauce. (It may seem like a lot of liquid at first, but it will all be used and a lot of it will be absorbed by the pasta in the end.)
6. Turn off the burner for the sauce, let it sit uncovered, and check to see if the pasta is ready. If you haven’t put the pasta in yet, then go ahead and finish that.
7.  In a big bowl, place the pasta first, then the sauce & shrimp and sprinkle the chopped parsley on top, along with as much parmesean as you desire (For me, it’s more than the normal human so I will leave the parm measuring up to you).
8. Voila! You’re a star! Enjoy and let me know how your dish was!

 

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