The contents in my freezer are currently striking a VERY delicate balance and it has become necessary to either start cooking the things in it or fall victim to the weekly frozen avalanche. Three things my husband and I can’t get enough of are pasta, shrimp, and garlic…which lent itself nicely to both preparing a delicious meal of shrimp scampi and getting rid of the frozen shrimp in my freezer. Typically if you order shrimp scampi in a restaurant, it is going to be loaded with butter and other unhealthy (albeit delectable) ingredients but I lucked out in finding a recipe that is both light and delicious (and lets face it, that does not always happen)!
The original recipe from which I based this is from the Better Homes & Gardens Anyone Can Cook cookbook (another delightful TJ Maxx find from a few years ago) but I modified it a bit to work with the ingredients I had on hand.
- 12 oz fresh or frozen shrimp (peeled and deveined)
- 1 Tbsp butter or margarine
- 1 Tbsp olive oil
- 6 cloves garlic, minced (we used 8…like I said, we love garlic, but it wasn’t overpowering – I promise)
- 1/4 cup finely chopped onion (original recipe called for shallot, so use that if you have it)
- 1.5 cups dry white wine
- 2 Tbsp lemon juice
- 1/4 tsp salt
- 1 Tbsp snipped fresh Italian parsley (YAY! finally a justification for my little fresh herb garden!)
- 1 tsp snipped fresh thyme (we only had dried thyme, so we cut it in half to 1/2 tsp)
- 8 oz linguini (we made the mistake of using fettuccine, which clumps together and is super annoying)
- Thaw shrimp, if frozen. Rinse shrimp and pat dry with paper towels and set aside.
- In 10″ skillet, add butter and olive oil and heat on medium. Add garlic – cook and stir for 30 seconds. Add onion (or shallot) – cook and stir about 1 minute or until tender. Add shrimp, wine, lemon juice, and salt. Bring to boiling and then reduce heat and simmer, uncovered, for 2-3 minutes or until shrimp turn opaque, stirring occasionally. Using slotted spoon, remove shrimp from pan and cover and keep warm.
- Continue to gently boil liquid in skillet, uncovered, about 10 minutes or until liquid is slightly thickened and reduced to about 1 cup. Stir in parsley and thyme and heat through. Return shrimp to skillet and toss gently to coat.
- Meanwhile, cook pasta according to package directions and drain. Place pasta on serving platter and top with shrimp mixture. Makes about 4 servings. Bon appetit!