Shrimp Scampi


Now I have made this a few different ways, with pasta, with rice, or Orzo: but we often have it with pasta since it is quicker to make. I have listed both ways below (rice and Orzo are the same recipes)


Pasta Recipe


Ingredients


1 1/2 lbs of shrimp, peeled and deveined

1 lb of pasta of choice, prepared as directed on package, 1 cup of pasta water reserved.

1/3 cup of dry vermouth

1 shallot, minced

6 cloves of garlic minced

1 lemon, zested and juiced

3 tablespoons of unsalted butter

3 tablespoons of olive oil

1/2 to 1 teaspoon red pepper flakes

A handful of Fresh Italian Parsely, chopped and stems removed

Salt and pepper to taste


Grated Romano Cheese as garnish


Directions


In a bowl stir together the shrimp, lemon zest, 1 1/2 tablespoons of olive oil, red pepper flakes, half the garlic, and season with salt and pepper, cover, and set aside for at least an hour. I usually make this in the morning and place it in the fridge so it is ready for dinner.


Start pasta as directed on the package, you want it just about done when you are ready to do the next step.


Place a large skillet over medium-high heat, add butter, 1 tablespoon of lemon juice, and remaining olive oil, whisk to combine. Add shallots and remaining garlic, saute for about a minute. Remove pasta from water and add to the skillet, saute to combine. Now add the vermouth, another tablespoon of lemon juice, reduce heat to medium and add the shrimp into pasta, toss, cover, leave on heat for a minute, then removed the skillet from heat, leave covered, and let shrimp finish cooking for 5 minutes or until pink.


Transfer to a serving bowl and garnish with parsley and serve with grated cheese.


Orzo or Rice Recipe


Ingredients

1 1/2 lbs of shrimp, peeled and deveined

1 cup of Orzo or Rice

2 cups of Shrimp stock (or chicken) unsalted

1/3 cup of dry vermouth

1 shallot, minced

6 cloves of garlic minced

1 lemon, zested and juiced

3 tablespoons of unsalted butter

3 tablespoons of olive oil

1/2 to 1 teaspoon red pepper flakes

A handful of Fresh Italian Parsely, chopped and stems removed

Salt and pepper to taste


Grated Romano Cheese as garnish


Directions


Directions


In a bowl stir together the shrimp, lemon zest, 1 1/2 tablespoons of olive oil, red pepper flakes, half the garlic, and season with salt and pepper, cover, and set aside for at least an hour.


Place a large skillet over medium-high heat, add butter, 1 tablespoon of lemon juice, and remaining olive oil, whisk to combine. Add shallots and remaining garlic, saute for about a minute. Lower heat to medium, add Orzo or rice, and saute for an additional 3 to 4 minutes. You need to keep sauteing so the garlic and other orzo/rice do not burn.


Add vermouth, another tablespoon of lemon juice, saute for another 2 to 3 minutes, now add the stock, stir cover and let simmer for 12 to 15 minutes or just about when the orzo/rice is al dente.


Now add the shrimp, nestle them in the orzo/rice, cover, leave on heat for a minute, then removed the skillet from heat, leave covered, and let shrimp finish cooking for 5 minutes or until pink.


Transfer to a serving bowl and garnish with parsley and serve with grated cheese.


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