This is a quick and easy recipe that can be made as your pasta cooks. The important thing is to use a wine you enjoy drinking to make it. We picked up a case of wine when we visited Winery on the Gruene in Gruene, Texas some time back. The German style Gewürztraminer is not traditionally what you think of when you make Scampi. On the other hand, I’m a Hungarian cooking Italian cuisine. What the heck, it worked and well. A Pinot Gris will work, as well. My hard to please wife even admitted that it was good. I usually am lucky to get an OK.
- 1lb 16-20 Count Shrimp cleaned, de-veined and de-tailed.
- ½ plus ¼ Stick Salted Butter
- 2 Tbls Olive Oil
- 4-6 Cloves Garlic chopped fine
- ½ tsp Italian Seasoning blend
- 2 Tbls Chopped Fresh Parsley
- 1 cup White Wine (I used Gruene Gewürztraminer)
- ½ teaspoon chicken base (Better than Bouillon)
- 2 tsp Lemon Juice
- 1 Box Linguini
In a large skillet heat ½ stick butter and olive oil over medium high heat. When the butter is melted add garlic. Saute for about 1 minute. Reduce heat to medium, add shrimp and 1 pinch salt. Cook until pink and firm about 3-4 minutes. Remove the shrimp.
Lower the heat to low. Combine wine, chicken base, Italian seasoning and stir. Simmer for 5 minutes. Add the ¼ stick of butter. Allow to melt completely. Return the shrimp and add the parsley and lemon juice. Remove from heat.
Serve over Linguini with a good Italian bread to sop up the sauce! Start your pasta the same time you start cooking the shrimp. You’ll be turning off the heat on the Scampi the same time as the pasta is done.