Shrimp Scampi/PIc

[Roxy15]

Shrimp Scampi:

 

*** Another nice addition to this dish is Lump Crabmeat. Shrimp Scampi also makes a nice topping for grilled or broiled seafood, or as a pizza topping or a steak topping.

 

16-20 Count Deli Shrimp-(Or To Taste)

 

6-oz. Fresh Sliced Mushrooms-(Opt.)

 

1 T. Olive Oil

 

2-3 Cloves Garlic, Finely Chopped

 

1-oz. White Wine

 

6-oz. Chicken Stock

 

1/4 Cup Marinara

 

2 T. Grated Romano Cheese

 

1 T. Chopped Italian Parsley

 

Black Pepper, To Taste

 

Dash Of Granulated Garlic

 

Dash Of Granulated Onion

 

1 T. Butter Dredged In Flour To Thicken Sauce

 

1 lb. Linguine Or Spaghetti, Cooked Al Dente’

 

Begin by getting the pasta water on and ready, remember to add a little sea salt to the water. Peel and clean your shrimp, running a small knife along the back side to remove any debris from the shrimp, then rinse. Chop your garlic and parsley, measure out your other ingredients.

 

Find a sauté pan large enough to accommodate the shrimp and other ingredients without crowding. When you place the pasta into the water you can begin to cook your scampi, timing is everything. You have 11 minutes to get your scampi ready.

 

Add the Olive Oil and garlic to the pan, as the garlic starts to sizzle add your shrimp, when the shrimp are about half way cooked add your mushrooms and continue to sauté.

 

When the shrimp are almost done, hit with the white wine to stop the cooking and deglaze the pan. Now add your stock, Marinara, spices, cheese and fresh parsley. At this time you may want to remove the shrimp from the sauce while it reduces, over cooking the shrimp is very easy to do and makes them tough. As the sauce reduces slightly you may add your butter dredged in flour to finish thickening the sauce. As you drain your pasta, put the shrimp back into the sauce and get the sauce nice and hot.

 

Place your portion of pasta into a pasta bowl or dinner plate and divide the shrimp among the three dishes and then divide the sauce.