SCALLOPS SCAMPI

Italian Seafood

This dish also goes very well with rice pilaf (or risotto) and sauté rapini (broccoli rabe).

Ingredients

  • 1 pound fresh or good quality noodle type pasta.
  • My personal choice would be Capellini, Linguiini Fini or Spagehttini
  • 1 pound of peeled & cleaned jumbo shrimp or whatever size you buy
  • 1 stick butter
  • 1/2 cup good olive oil
  • 2-5 cloves of garlic cut in very thin slivers or chopped
  • 1/4 cup of dry white wine (never cook with anything you wouldn't drink)
  • Kosher salt and fresh ground pepper to taste
  • A handful of coarsely chopped flat-leaf parsley
  • Freshly grated Pecorino Romano or Parmesan cheese (to taste upon serving)
  • Juice from 1 fresh lemon or lemon wedges, * add at final cooking stage or serve wedges

Directions

1. Bring a large pot of salted water to a boil. Add Pasts to boiling water, and cook until al dente; DO NOT over cook. Stir as soon as you drop the pasta, start the sauce and keep checking the pasta. If you are using fresh pasta, do not add it to the water until the sauce is done; it will only take a few minutes to cook. The rule of thumb is, when fresh pasta starts floating on the surface, it is done.

2. Add 1/2 the oil and melt 1/2 the butter in a 12-inch sauté pan over medium heat. Add the shrimp and cook until opaque white. This should only take a few minutes so don't over cook. Remove the cooked shrimp from the pan and set aside, Melt the remaining butter add the oil and bring to a low boil. Add the wine and stir constantly until it starts to thicken slightly. Add garlic, parsley, S&P to taste then add the shrimp. Toss for a few seconds just to coat well and warm up the shrimp then remove from heat and keep warm.

3. Drain pasta, if you haven't already done so, and transfer to sauté pan and toss. If your pan is to small, use a serving platter or bowl and serve immediately.

4. Scampi can also be baked or broiled; Toss everything together and cook until opaque.


Please note that the word Scampi in Italian means large prawns (shrimp) and not the method of cooking as in the USA. Also, they are usually cut the shrimp down the center in the shell and grill it. The best way to cook shrimp is in the shell so you don't loose the flavor. However, you will not loose any flavor in this dish because the base for the sauce is the juice from the shrimp. Scallops can also be for this same recipe but make sure large sea scallops un-soaked ( no water added )

Print this recipe

Submitted 6/19/05.
Source: SOUTH SIDE SOCIAL CLUB COOKBOOK
Submitted By: VINCENZO PAOLINO
vin.paolino@verizon.net
SCALLOPS SCAMPI