Get: - 1lb jumbo shrimp // frozen farmed de-veined from zanottos
- 3 tbsp butter
- 2 cloves garlic, sliced
- 1/2 cup white wine
- dash of fresh parsley, minced
- 1/2 lemon of juice
- 2 small zucchinis, sliced
- olive oil
Do: - boil water for noodles  // 1tbsp salt per quart of water
- defrost and peel shrimp in cold water, 5-10 minutes
- sauté zucchini in 1tbsp olive oil over medium high heat, until cooked, about 8 minutes; set aside
- cook linguine per package instructions
- sear the shrimp for 1 minute per side on medium-high in the pan; set aside
- heat butter over medium heat until foamy
- sauté garlic until browned, about 1 minute
- add lemon, white wine, and simmer briefly
- cook shrimp in the liquid roughly 1 minutes per side, boiling in the wine
- reserve shrimp and reduce wine by half
- add parsley and linguine to the mixture
- combine all ingredients in pan, and serve
Results: - Don't leave the shrimp in acid too long! Meat gets tough if marinated in acid more than 5-10 minutes
- i used too much parsley and didn't cook it long enough
- the zucchini was good, not overcooked at 7-8 minutes
- don't boil the shrimp too much in the wine! they don't sear and they overcook quickly. The dry sear is way better.
- the zanottos shrimp were perfectly good, and its nice not to have to buy a huge bag of them
References: - http://www.simplyrecipes.com/recipes/shrimp_scampi/
- http://www.foodnetwork.com/recipes/ina-garten/linguine-with-shrimp-scampi-recipe3.html
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