Shrimp Scampi

Oh shrimp, how I love thee.

If I had to eat one protein for the rest of my life, it would be shrimp. Hands down, no contest. I love it every which way. My best friends mom makes this shrimp dip around the holidays. Oh. My. Gosh. So yummy.

But I digress...

Fortunately, we are from the deep south where good Gulf shrimp are readily available. However, our sources (read: parents) live about 2 hours away so when we run out, we are screwed until we make a trip home. I drove down this past weekend and my awesome father-in-law awarded me with FOUR containers of shrimp. I wanted to kiss him.

I have a couple other shrimp recipes in mind but I have wanted to try Scampi for quite some time. This looked easy and I didn't have to go to the store. Always a plus in my book. Oh and Katie's blog is freaking amazing. She's like the modern day Martha Stewart. And we all know that Martha = my idol.

Ingredients:

1 lb peeled and deveined large shrimp

Seasoning (salt, pepper, garlic powder, onion powder)

Olive oil

4 large garlic cloves, diced
1/2 tsp dried hot red-pepper flakes

1/2 c. dry white wine

Salt & pepper

5 T butter

3/4 lb angel-hair pasta

Fresh parsley, chopped

Boil pasta to your liking. Reserve at least 1 cup of pasta water for later.

Meanwhile, heat olive oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. You need just enough oil to cover the bottom of the pan.

Sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer to a large bowl. Add garlic, red pepper flakes and wine to skillet. Season with salt and pepper to your liking. Cook over high heat, stirring occasionally, for about 1 minute.

Add butter to skillet, stirring until melted, and then add shrimp back in. Add the parsey as well and coat the shrimp well. In the large bowl, toss the pasta and shrimp mixture well. Add some of pasta water if necessary to keep moist.

Verdict:
I could go on and on about how great and easy this is.

Or I could just tell you that Mr. ShoeFanatic refilled his plate FOUR times. 'Nuff said.

Served With:

Rolls
Salad
Fresh Green Beans

Source:

Good Things Catered