Shrimp Scampi always reminds me of summer time.
Summer time in Virginia Beach is a beautiful thing. The smell of salty sea water in the air. Crisp white polos and plaid shorts. Mini skirts and too teeny bikinis. Beach towels and suntan lotion. It reminds me of dining out on the patio over looking the Atlantic Ocean with the sun setting in the west. Young love and first dates. Sigh.
Anyway, yea, Shrimp Scampi is like that for me.
What are your summer time memories?
Shrimp Scampi
Serves: 4
Ingredients:
2 Tablespoons Butter
1 Tablespoons Olive Oil
1/2 Onion, Finely Diced
2 Garlic Cloves, Minced
4 oz Grape Tomatoes, halved
1 lb Large Shrimp, Peeled And Deveined
1/4 cup White Cooking Wine
1 Lemon
2 dashes Hot Sauce, more to taste
Salt And Freshly Ground Black Pepper, To Taste
6-8 ounces Angel Hair Pasta
Chopped Fresh Parsley, To Taste
1/2 cup Grated Parmesan Cheese
Directions:
Boil water for pasta; have it ready.
Heat olive oil and melt butter in large skillet over medium heat. Add onions and garlic and cook for two or three minutes, or until onions are translucent. Add shrimp and tomatoes, then stir and cook for a couple of minutes. Squeeze in lemon juice. Add wine, butter, salt and pepper, and hot sauce. Stir and reduce heat to low.
Throw angel hair pasta into the boiling water. Cook until just done/al dente. Drain, reserving a cup or two of the pasta water.
Remove skillet from heat. Add pasta and toss, adding a splash of pasta water if it needs to be thinned. Taste for seasonings, adding salt and pepper if needed.
Top with grated Parmesan and minced parsley and serve immediately.
Eat outside on your patio as the sun sets and reminisce about your summer memoirs. I promise it adds to the deliciousness of the dish.
Heat olive oil and melt butter in large skillet over medium heat. Add onions and garlic and cook for two or three minutes, or until onions are translucent. Add shrimp and tomatoes, then stir and cook for a couple of minutes. Squeeze in lemon juice. Add wine, butter, salt and pepper, and hot sauce. Stir and reduce heat to low.
Throw angel hair pasta into the boiling water. Cook until just done/al dente. Drain, reserving a cup or two of the pasta water.
Remove skillet from heat. Add pasta and toss, adding a splash of pasta water if it needs to be thinned. Taste for seasonings, adding salt and pepper if needed.
Top with grated Parmesan and minced parsley and serve immediately.
Eat outside on your patio as the sun sets and reminisce about your summer memoirs. I promise it adds to the deliciousness of the dish.
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