Shrimp Scampi

Halloween is almost here and I hope you all have wonderful plans for the weekend. We're looking forward to romping around the city with family and do a little trick or treating for Chelsea's first Halloween. For her first she will be a little chocolate cupcake and Jen and I will be dressing up as bakers. I love this time of year with the cool crisp nip in the air and the smell of cider at local harvest fests. I hope to have some fun warm Autumn recipes for you in a couple of weeks. For now one last tribute to the summer with a simple, succulent shrimp scampi.

This past week my Director and I were in engaged in a conversation about Shrimp Scampi. Rather than explain how I do it I figure it might make more sense to show you how I do it. This is for you Jorge hope your scampi comes out slamming. Please note the simpler the recipe such as ones like this the greater the importance on quality ingredients. Get the best fresh shrimp, and the highest quality olive oil and cheese. If you can fresh pasta would even be better for this. Use my Linguine Vongole recipe for fresh pasta. Fresh herbs are a must as well.

Software:
1 1/2 pound jumbo shrimp, shelled and deveined

SnP

4 tablespoons unsalted butter

4 teaspoons of minced garlic

1/4 cup dry white wine, sherry or vermouth

1 tablespoon freshly squeezed lemon juice

3 teaspoons finely chopped fresh flat-leaf parsley leaves

1 Tablespoon of Extra Virgin Olive Oil

3 Tablespoons of chopped parsley

Optional: Grated Pecorino or Parmesan cheese

1 Pound of dry pasta Fettuccine, linguine, angel hair or spaghetti. Fresh if possible.

Hardware:

Pan to SnP Shrimp

Pasta Pot 

Skillet with High walls

Chef's knife

Spatula

Shrimp Deveiner

Start by getting your pasta cooked to slightly under Al dente in a full pot of boiling water with plenty of salt and extra virgin olive oil. Once cooked drain and set aside as your shrimp will only take minutes to prepare.

Take the shrimp and patting them dry in a casserole dish. SnP and drizzle some lemon juice on them.

*Note if you are deveining your own shrimp which I highly suggest be sure to make great use of the shrimp deveiner and place all of the shells into a freezer bag and toss into the freezer. You can make some delicious seafood stock with it and any left over herbs you have at the end of the week.

In a skillet or pan preheat to high and melt the butter and olive olive. Once you see slights whisks of smoke from the pan place all of your shrimp in at once. Flip the shrimp only once it will take approximately 1-2 minutes per side. After the first side place in the minced garlic. The shrimp is done once it begins to turn opaque and whitish pink.

Once the shrimp are done set aside in a bowl to rest. In the same pan turn down the heat to medium and throw in the wine, sherry or vermouth.

Cook the alcohol out about 2-5 minutes and toss the cooked pasta in. Coat evenly with the garlicky oil. turn the place off and mix your shrimp in. Drizzle with the lemon juice and a bit of olive oil and top with the chopped parsley and cheese if you prefer. Enjoy your alla shrimp scampi who needs Red Lobster.