I love shrimp scampi and when we eat out, if it’s on the menu, I order it. I wanted to create my own recipe, so that we could enjoy it without having to go out.
Not being well versed in shrimp etiquette, I wondered if I should cut the tails off. Not having to deal with tails on my plate seemed like a good thing to me. But, since I could not remember, I went to my favorite source for food photos, Pinterest. It seemed that everyone left the tails on, so I did too.
The very next night, we were out to dinner with friends and somehow the topic of shrimp came up. I mentioned that I had made scampi and wondered about the tails. The overall consensus was that leaving the tail on was problematic for anyone trying to eat it. The long and the short of it is, it is completely up to you. If you prefer no tails, simply remove them before cooking.
Either way you slice it, this shrimp scampi is simple to make and absolutely delicious.
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| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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- 3 tbsp Organic olive oil
- 3 tbsp Organic butter
- 1/2 Organic yellow onion finely diced (about 1 cup)
- 1 Organic shallot diced (about 1/4 cup)
- 3 tbsp Organic garlic minced
- 1 lb Organic shrimp raw, peeled and deveined
- 1/4 cup Organic lemon juice (you need 1/2 lemon for fresh juice, preferred)
- 1 tsp Organic salt
- 1/2 tsp Organic crushed red pepper
- 1/2 cup Organic white wine dry
- 3/4 cup Organic heavy whipping cream
- 1/2 cup Organic parmesan cheese grated and divided
- 1 tablespoon Organic parsley chopped (optional as garnish)
- 8 cups water
- 1 tsp Organic salt
- 1 pkg Organic linguini regular or gluten free
Ingredients
Shrimp
Pasta
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- Add the water and salt to a large stock pot, bring to a brisk boil.
- Add the pasta and cook according to the package directions. You want to time the pasta so it is done just before the sauce is finished.
- Drain the pasta reserving 1/4 cup of the water and set aside.
- In a large non-stick skillet heat the olive oil and butter until butter is melted and bubbly.
- Add the onions, shallots and minced garlic. Cook for 5 minutes stirring frequently. Add in the salt, red pepper flakes and stir.
- Add the wine and lemon juice, stir well to incorporate the flavors. Once the favors have been incorporated add the shrimp and cook for about 3 minutes per side depending on how large they are.
- Once the shrimp are cooked (pink and no longer translucent) remove from the skillet into a bowl and cover to keep warm, set aside.
- Add the cream and half of the cheese, whisk together well until you have a creamy sauce. Cook for another 5 minutes.
- Once the pasta is drained add the pasta to the sauce and stir together well. Place on serving plates or a platter. Sprinkle with remaining cheese and if desired, chopped parsley.
- If the pasta sauce needs thinning use the reserved water, a little at a time until it reaches desired consistency.
- Arrange shrimp on the top of the plates or platter and serve immediately.
This Shrimp Scampi with Cream Sauce recipe is organic and gluten free with ingredient substitution.
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