This week at NYMM we’re eating some classic shrimp scampi. For such a classic dish, it’s surprisingly easy to make. You won’t need a lot of ingredients and you can pretty much do everything in a pan and a pot (which is probably why it’s my go-to meal). The sauce tastes delicious, the whole process takes no longer than 15 minutes, and you can make it as healthy or as cheesy and creamy as you’d like. You can even replace the pasta for arugula (or go 50/50). Swap that parsley for basil. Use Manchego cheese. Go crazy.
Lemon and Garlic Shrimp Scampi
- 2 pounds of linguine (or your pasta of choice)
- 2 lemons, zested and juiced
- 4 tablespoons of butter
- ¼ extra virgin olive oil
- 4 cloves of garlic, minced
- 1 ½ pounds of shrimp, peeled and deveined
- ¼ cup of chopped parsley (or ⅛ cup julienned basil)
- 1 teaspoon of crushed red pepper flakes
- ½-¾ cup of Manchego cheese (if desired)
- Salt and pepper, to taste
- Fill a large pot with water and bring it to a boil over high heat. When water boils, add one teaspoon of salt, stir, and add pasta. Stir the pasta when added to make sure the pieces don’t stick together.
- Heat a large pan over medium-high heat. Add the butter and oil and allow to heat until the butter is melted.
- Add garlic and cook for no longer than two minutes. If the garlic sizzles when it enters the pan, one minute should do it.
- Place the shrimp in a pan in a single layer so each shrimp can be individually flipped (like you would a steak). By the time you place the last shrimp down, the first should be ready to flip. I also added salt and pepper to each side of the shrimp here, as you would with a steak.
- After the shrimp are flipped, they should only need an additional one to three minutes to cook, depending on their size. Don’t let them overcook or they’ll turn rubbery. Once they are pink, and before they start to really curl, they’re ready!
- When they’re done, turn off the heat and add the lemon juice, lemon zest, parsley, crushed red pepper flakes, additional salt, pepper and cheese.
- Stir to combine and serve immediately.
Photos by Josh Guirguis
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