OK, it’s been a bit since the last post – I plead totally busy finishing my Christmas painting orders! I am off the next several days, so there will be several posts in a row. This is my own take on shrimp scampi ( I have a few – more to come..) This is totally easy, totally fast, totally cheap, and REALLY good!! The biggest thing is to not over burn the butter – LIGHT brown is the key. Add the shrimp just after it starts to turn a nice golden brown. No worries though – this is a totally easy dish, and great to impress a date! Serve with a nice crisp California Chardonnay – I prefer an oaked Chard – like Kendal Jackson, or Toasted Head – no more than a $10 – $12 bottle.
Enjoy! Bon Appetit!!
Shrimp Scampi in Burnt Butter Crème Sauce
18 jumbo shrimp (21-25 per lb – frozen are fine)
4 cloves garlic
1 Large shallot
½ stick butter
1 box frozen peas
½ cup cream
½ cup parmesan cheese
Pinch red pepper flakes
1 tsp salt
1 tsp powdered garlic
1/3 box whole wheat spaghetti
Peel and finely dice shallot and garlic cloves, place in sauté pan with butter, put aside.
Thaw and peel shrimp – put aside on plate
Thaw peas with hot water ( only use about ½ box)
Fill 3.5 qt sauce pan about ½ full water – season water with a pinch (about 1tsp) garlic powder, dried basil and salt. Bring to boil. Break spaghetti in half, and stir into water until completely submerged. Boil for about 15 minutes, or until tender. ( the old test is throw it against the wall, if it sticks, its done – but that’s tough on the paint job. Just keep checking it, and taste a noodle now and then – should be a little al dente – slightly chewy)
While pasta is boiling, heat butter, garlic and shallots over med high heat, stirring as butter melts. Let butter begin to turn slightly brown, stirring garlic and shallots constantly. Add shrimp, sauté for about 5 to 8 minutes, till shrimp are totally pink. Lower heat to med low, add cream and about 2/3 parmesan cheese, and peas. ( a pinch off red pepper flakes is also excellent – a touch of spice. Another add in would be feta cheese and spinach – leave peas out in that case – excellent!) Stir well. Add more cream or a splash of white wine to make more sauce if needed – allow to simmer for a few minutes to heat through.
Drain pasta, put back in hot pan, drizzle olive oil, and remaining parmesan cheese into spaghetti, and stir.
Plate spaghetti onto two plates, and evenly distribute shrimp mixture/sauce over top – sprinkle with a bit of parmesan cheese and serve with a nice Chardonnay……
Actually makes enough to serve 3 – makes a great lunch with leftovers!
A note on timing: For the most part – you should be able to make shrimp/sauce in the time the pasta takes to cook – but the pasta will take longer to cook than the shrimp. It is perfectly fine for the cooked pasta to sit in pan after drained, and cheese added for a bit – put a cover on it – if the shrimp is not done.