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Monday, October 31, 2011

my first shrimp scampi

Inspired by the recent shrimp scampi recipe contest, I decided to try making shrimp scampi.

I made a modified version of the contest recipe from the Lodge website.

This was also the first time I salted the pasta water, rinsed the pasta, and tossed it with olive oil.

I liked the results!

Boil linguine in lightly salted water until done. Drain, rinse, drain again. Toss with olive oil.

In a cast iron skillet, melt 6 tbsp butter and 4 tbsp extra virgin olive oil.

Add 3-4 tbsp minced garlic and saute. Don't overcook the garlic. Add black pepper.

Add peeled and deveined shrimp, and cook until done.

I used pre-cooked shrimp, so it was faster for me.

Turn off the heat. Add 1/4 cup lemon juice and shredded parmesan cheese.

I added bacon bits to mine, even though shrimp scampi doesn't normally have bacon bits.

It was thinner because of the lemon juice, although it did add a nice little flavor.

I like a thick sauce, so next time I might omit the lemon juice, or add a lot less of it.

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