I had a bag of shrimps that’s been setting in my freezer for couple of weeks that I needed to get rid of. And I wanted to use it for something easy and quick. Not only easy but also flavorful. So I decided on shrimp scampi. Shrimps cooked in skillet with olive oil. Or a combination of butter and olive oil. For which only took less than 15 minutes to make. Including the pasta.
For some, Shrimp Scampi is great during the summer time. But who says you can’t eat it during winter…? Food is food, right? Especially if I’m hungry.
Here’s what you need to make this easy, simple and quick meal.
Shrimps. Generously seasoned with sea salt and freshly ground black pepper.
Garlic. Peeled and minced.
This was an after thought. Because the ones I’m showing you here, I did not use wine. And it tasted just as good.
Spinach. Washed and ready to cook.
Again. This is optional…
And Parmesan Cheese. Again Optional. I didn’t use it for myself. Not that I don’t want to. Because I would have LOVED to… but I have to avoid dairy whenever possible. Unless I want to physically punish myself… then I ate dairy.
Here’s how I put these ingredients into a delicious meal…
*** While the pasta was boiling, I was also cooking the shrimps. ***
*** If using white wine. This is the time to remove the shrimp to a platter. Then you pour 1/2 cup of white wine and allow it to boil. You then add the shrimps back into the skillet. Stir.***
Shrimp Scampi Pasta
(Serves 4 people)
1½ pound of peeled shrimps
1 tsp. coarse sea salt
½ tsp. freshly ground black pepper
4 cloves garlic, minced
3 – 4 TBSPs. light olive oil (or a combination of butter and olive oil)
½ cup white wine (optional)
4 cups (packed) spinach (optional)
16 ounces pasta – cooked separately
Freshly grated Parmesan Cheese (optional)
Season the shrimps with salt and black pepper. Set aside.
Fill a large pot with water. Add 3 tsps. Kosher salt and bring to a boil. Once boiling, and 2 tsps. Olive oil.
Boil pasta for about 7 minutes – one minute before al dente. Strain water from the pasta just right before adding it to the shrimp.
Heat a large skillet and add olive oil. Add the garlic and sauté until light golden brown. Add the seasoned shrimps and sauté until pink. About 5 minutes. Remove to a platter.
Pour white wine into the skillet and bring to a boil. Add back the shrimps. Stir. And then add the spinach if using. Stir until spinach is wilted.
Add the pasta and mix. Taste for additional salt and or black pepper.
Top each serving with freshly grated Parmesan cheese. And a slice of lemon on the side.
Tess’ Kitchen Secrets
#1 – Buy raw and peeled shrimps to save time.
#2 – Cook pasta simultaneously with the shrimps. So that when the pasta is cooked, I was ready to mix it with the shrimp.
#3 – Strain the water from the pasta just seconds before mixing it with the shrimp.
Enjoy and Happy Cooking!