Shrimp Scampi in Garlic Lemon Butter Sauce
Shrimp with lemon butter are an easy recipe to prepare and that is suitable for every season. If we want a fresh and delicate second course, aromatic at the right point, we can direct our choice towards a fish dish. This dish is really exquisite and offers the advantage of a preparation that takes just over half an hour. It allows us to make an excellent impression with our guests who, of course, will appreciate our imagination for having been able to enrich, in a perfect and delicate way, the basic preparation, namely grilled shrimps, one of the cooking that most enhance the soft flavor of their meat.
In the kitchen they are very versatile crustaceans and allow us to prepare many different dishes: we can start with those reserved for an appetizer up to the first courses and, of course, the second courses. They cook in a very short time and offer us their flavor, tender and delicate, with every type of cooking: from grilling to frying and transforming them into an ingredient to cook excellent fish sauces. In combination with an excellent white wine, allows us to make an appetizer or an aperitif really always appreciated, but we can also prepare excellent baked prawns: simple and tasty, for a really delicious second course and that we can accompany with a side dish of cherry tomatoes, oil and a little rocket.
Butter is one of the tastiest condiments that we can bring to our dishes and in very distant times it was also used from a cosmetic point of view and as an ointment. In addition to being a leading and irreplaceable ingredient for many traditional recipes of Northern Italy, we cannot deny that using it for the preparation of a dessert ensures us a delicious final result, soft and full of taste. Butter is obtained from milk and is its fat part. From a nutritional point of view it should be emphasized that it is very rich in Vitamin A, Vitamin D, very important for the bones, as well as providing selenium and the always useful Vitamin C.
The fact that it is a particularly caloric food should not, however, induce us to completely eliminate it from our diet. It is, in fact, increasingly affirmed by nutritionists the tendency to consider butter as a useful food for the proper functioning of our body, naturally without exceeding its consumption. Therefore, following the good method of balance, we will be able to enjoy its nutritional properties and the advantages that its consumption brings us, in addition to the fact that we will certainly enrich many of our preparations in a greedy way. It's such a quick dish and will make you look like a genius when you serve this aromatic delight to your family and friends!
Let's discover its goodness by following, step by step, the advice on how to prepare it.
INGREDIENTS
Pasta - Any variety, linguine, angel hair, spaghetti, etc.Olive oil - Extra virgin olive oil (EVOO)Garlic – The very small chopped adds a great flavor or goes with my roasted garlic.Shrimp - Fresh or frozen, I use large shrimp, but small shrimp or even jumbo are fine.oregano - Gives this dish an almost Italian classic touch.Thyme - Thyme works by enhancing flavors, dill is another good choice.Crushed red pepper flakes - Adds just the right amount of heat.Salt pepper – Add these to taste, freshly ground black pepper works really well here.Wine - I usually use a Pinot Grigio but any dry wine will do!Butter - Half a stick gives such an amazing buttery taste.Parsley - Fresh and finely chopped.Arugula – Smaller "baby" varieties are excellent for this pasta and seafood, but leafy spinach is also a good choice.Lemons - Totally optional, but a squeeze on top adds a perfect complement to the shrimp, and the citrus fruits give the dish a touch of freshness!Parmesan cheese - Another optional topping, always a delight on fresh pasta dishes!
INSTRUCTIONS
Your garlic shrimp pasta dinner comes together quickly and easily in just a few simple steps!
Cook the pasta according to the instructions on the package. I usually adjust the hour of a minute or two less for my cooking time to get a great texture of the pasta al dente. * Reserve some of your pasta water to add to the pasta sauce if more liquid is needed.Preheat a large frying pan or nonstick pan with two tablespoons of oil over medium-high heat. Add the chopped garlic and brown for 1-2 minutes. Add the shrimp and dressing and sauté for another 1 - 2 minutes, then add the white wine to blend the pan. * This way all the morsels will stick to the pan and added to the sauce for more flavor!Melt the butter, then add the fresh rocket and parsley. Cook only until the arugula begins to wilt, then add the pasta and combine.Serve and enjoy!
TipGarnish with freshly grated Asiago, Romano or Parmigiano-Reggiano cheese and further chopped parsley if desired.
The butter-based sauce pairs beautifully with a nice dry white wine I like Pinot Grigio with my seafood. This Northern Italy Pinot Grigio wine would be a match made in heaven with this dish. Bon appétit!
A very decent Pinot Grigio. I would say even good. Star bright with light straw color, almost transparent. Light intensity on the nose, melon, pear, citrus, apricot, medium to high acidity, grass and minerals aftertaste, medium finish.
Shrimp with lemon butter are an easy recipe to prepare and that is suitable for every season. If we want a fresh and delicate second course, aromatic at the right point, we can direct our choice towards a fish dish. This dish is really exquisite and offers the advantage of a preparation that takes just over half an hour. It allows us to make an excellent impression with our guests who, of course, will appreciate our imagination for having been able to enrich, in a perfect and delicate way, the basic preparation, namely grilled shrimps, one of the cooking that most enhance the soft flavor of their meat.
In the kitchen they are very versatile crustaceans and allow us to prepare many different dishes: we can start with those reserved for an appetizer up to the first courses and, of course, the second courses. They cook in a very short time and offer us their flavor, tender and delicate, with every type of cooking: from grilling to frying and transforming them into an ingredient to cook excellent fish sauces. In combination with an excellent white wine, allows us to make an appetizer or an aperitif really always appreciated, but we can also prepare excellent baked prawns: simple and tasty, for a really delicious second course and that we can accompany with a side dish of cherry tomatoes, oil and a little rocket.
Butter is one of the tastiest condiments that we can bring to our dishes and in very distant times it was also used from a cosmetic point of view and as an ointment. In addition to being a leading and irreplaceable ingredient for many traditional recipes of Northern Italy, we cannot deny that using it for the preparation of a dessert ensures us a delicious final result, soft and full of taste. Butter is obtained from milk and is its fat part. From a nutritional point of view it should be emphasized that it is very rich in Vitamin A, Vitamin D, very important for the bones, as well as providing selenium and the always useful Vitamin C.
The fact that it is a particularly caloric food should not, however, induce us to completely eliminate it from our diet. It is, in fact, increasingly affirmed by nutritionists the tendency to consider butter as a useful food for the proper functioning of our body, naturally without exceeding its consumption. Therefore, following the good method of balance, we will be able to enjoy its nutritional properties and the advantages that its consumption brings us, in addition to the fact that we will certainly enrich many of our preparations in a greedy way. It's such a quick dish and will make you look like a genius when you serve this aromatic delight to your family and friends!
Let's discover its goodness by following, step by step, the advice on how to prepare it.
INGREDIENTS
Pasta - Any variety, linguine, angel hair, spaghetti, etc.
Olive oil - Extra virgin olive oil (EVOO)
Garlic – The very small chopped adds a great flavor or goes with my roasted garlic.
Shrimp - Fresh or frozen, I use large shrimp, but small shrimp or even jumbo are fine.
oregano - Gives this dish an almost Italian classic touch.
Thyme - Thyme works by enhancing flavors, dill is another good choice.
Crushed red pepper flakes - Adds just the right amount of heat.
Salt pepper – Add these to taste, freshly ground black pepper works really well here.
Wine - I usually use a Pinot Grigio but any dry wine will do!
Butter - Half a stick gives such an amazing buttery taste.
Parsley - Fresh and finely chopped.
Arugula – Smaller "baby" varieties are excellent for this pasta and seafood, but leafy spinach is also a good choice.
Lemons - Totally optional, but a squeeze on top adds a perfect complement to the shrimp, and the citrus fruits give the dish a touch of freshness!
Parmesan cheese - Another optional topping, always a delight on fresh pasta dishes!
INSTRUCTIONS
Your garlic shrimp pasta dinner comes together quickly and easily in just a few simple steps!
Cook the pasta according to the instructions on the package. I usually adjust the hour of a minute or two less for my cooking time to get a great texture of the pasta al dente. * Reserve some of your pasta water to add to the pasta sauce if more liquid is needed.
Preheat a large frying pan or nonstick pan with two tablespoons of oil over medium-high heat. Add the chopped garlic and brown for 1-2 minutes. Add the shrimp and dressing and sauté for another 1 - 2 minutes, then add the white wine to blend the pan. * This way all the morsels will stick to the pan and added to the sauce for more flavor!
Melt the butter, then add the fresh rocket and parsley. Cook only until the arugula begins to wilt, then add the pasta and combine.
Serve and enjoy!
Tip
Garnish with freshly grated Asiago, Romano or Parmigiano-Reggiano cheese and further chopped parsley if desired.
The butter-based sauce pairs beautifully with a nice dry white wine I like Pinot Grigio with my seafood. This Northern Italy Pinot Grigio wine would be a match made in heaven with this dish.
Bon appétit!
A very decent Pinot Grigio. I would say even good. Star bright with light straw color, almost transparent. Light intensity on the nose, melon, pear, citrus, apricot, medium to high acidity, grass and minerals aftertaste, medium finish.
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