Shrimp Scampi Recipe

Shrimp
Flickr/<A href="http://www.flickr.com/photos/gastev/">Gastev</a>

Ingredients

  • 1 cup  unsalted butter
  • cloves garlic
  • 1 teaspoon  red pepper flakes, to taste
  • 1/2 teaspoon  Cajun seasoning, to taste
  •   Salt, to taste
  • 1/4 cup  lemon juice
  • 1/2 cup  water
  • 1 pound  shrimp, shells and tails removed
  • 1/2 pound  angel hair pasta
  • roma tomato, diced
  •   Parmesan, shredded, to taste

Shrimp scampi is just like every boyfriend I’ve ever had.

I’ve tried a lot of different ones, and not one was ever quite right, not a single one ever totally “did it” for me quite the way I’d hoped for, but I always feel like there’s some untapped potential going on under the surface, so I keep coming back for more. I am a glutton for greasy, tart, wine-soaked punishment.

But like they say... if you want something done right, you really ought just do it yourself. To get it right, it turns out all I had to do was take matters into my own hands. Yes, we are still talking about pasta.

The thing with shrimp scampi (and my ex's) is that if you overthink things, everything gets all complicated and weird and congealed. Scampi is the drunken quickie of dinners... a dash here, a pinch there, a quick toss, and a fast boil, and it’s done. You know you like it.

I throw something close to two sticks of butter in a large skillet on medium, because really, you’re only going to live once, people. As soon as the heart attack has melted, I set it to low heat and add sixish cloves of garlic, chopped up. Now, here’s where the normal person would add white wine, but I am of the opinion that the only decent ones are a little fruity. Instead, I throw in a pinch of red pepper flakes and a dash of Cajun seasoning.

Then I start adding lemon juice — I just use those bottles of lemon juice you pick up in the produce aisle (also known as seedless lemons) and I squirt about two seconds’ worth of juice into the pan. If that tastes OK, I add about ½ cup water and bring that up to a simmer. Once it’s good and heated, I add a pound of raw white shrimp (peeled completely) and toss them in the sauce for just a few minutes, until they’re pink.

Once you get the shrimp exactly the way you like it, go ahead and add a little more lemon to it. You know you can’t leave a good thing alone. You can make it even better.

And with that, you’re set to pop.

I serve my scampi on angel hair pasta because that’s the closest to salvation I think I’m going to get in this lifetime. Also, because it’s a delicate sauce that requires a delicate pasta. Angel hair pasta takes about four minutes to boil on the worst of days, so do that last, and once it’s cooked, make a little pasta mound in the middle of a plate, then spoon shrimp and sauce all around it. Top that with diced roma tomatoes and a tiny little bit of shredded Parmesan cheese and God, God, God yes.

— Mr. Lady, Babble

Directions

In a pan, heat the butter over medium heat until melted. Add the garlic and sauté for 1 minute. Reduce heat to low, add the red pepper flakes, Cajun seasoning, and salt. Add the lemon juice and water, and simmer over low heat. Add the shrimp and toss in the sauce until pink, about 3-4 minutes.

Meanwhile, bring a large pot of salted water to boil over high heat. Add the angel hair pasta and cook until tender, 4-5 minutes. Drain, rinse, and serve with the sauce.

Top with the diced tomato and shredded Parmesan.

Nutrition

Calories per serving:

2,106 calories

Dietary restrictions:

High Fiber, Low Sodium Vegetarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Alcohol Free, No Sugar Added

Daily value:

105%

Servings:

2
  • Fat 98g 150%
  • Carbs 261g 87%
  • Saturated 59g 297%
  • Fiber 12g 47%
  • Trans 4g
  • Sugars 11g
  • Monounsaturated 24g
  • Polyunsaturated 6g
  • Protein 46g 93%
  • Cholesterol 244mg 81%
  • Sodium 39mg 2%
  • Calcium 127mg 13%
  • Magnesium 193mg 48%
  • Potassium 948mg 27%
  • Iron 5mg 27%
  • Zinc 5mg 34%
  • Phosphorus 697mg 100%
  • Vitamin A 809µg 90%
  • Vitamin C 20mg 33%
  • Thiamin (B1) 0mg 24%
  • Riboflavin (B2) 0mg 16%
  • Niacin (B3) 6mg 31%
  • Vitamin B6 1mg 33%
  • Folic Acid (B9) 77µg 19%
  • Vitamin B12 0µg 3%
  • Vitamin D 2µg 0%
  • Vitamin E 4mg 18%
  • Vitamin K 15µg 18%
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