Serve this wonderful scampi as a first course or serve with hot cooked rice or angel hair pasta (our recommendation) and a salad for a complete meal.
Shrimp Scampi is the classic late seventies/early eighties easy throw-together meal of shrimp, butter, garlic, and lemon.
Makes 2 servings
Shrimp- Large shrimp (21/25 count) 5 to 7 pc
Angel Hair Pasta- 6 to 8 oz
Purple Onion- Medium size cut in half and julienned (cut into strips)
Red Bell Pepper- Medium size cut in half and julienned
Fresh Parsley- handful chopped
Garlic Paste (fresh garlic)- one tb paste- or one clove fresh garlic
Black Pepper- 1 tsp
Salt- 1 tsp
Crushed Red Pepper- 2 tsp..or to taste
White Wine- 1oz
Parmesan cheese-1 oz
Making the Sauce:
Melt butter in large skillet (10-12inch). When butter is melted add garlic paste or fresh garlic, black pepper, salt, wine, and crushed red pepper.
Add onions and bell peppers to other ingrediants. Sautee entire mixture until vegetables are cooked about half way. Then add shrimp. Continue to cook about 1.5 minutes or until shrimp is about half done. Then flip the shrimp to cook other side. Shrimp should be pink and curled when done. Do not overcook shrimp will get hard and rubbery. When shrimp is fully cooked add parmesan cheese to mixture and mix well. Sauce should begin to thicken. If not add a little more cheese. Add in the chopped parsley.
While the sauce is cooking boil water to cook pasta. When water is boiling add the pasta stirring so it does not stick together. Do not stir too hard or to much the pasta will break. Angel hair takes about 3 minutes to cook. Maybe longer depending on stove. Drain pasta and toss in skillet with sauce mixture. Mix together well and serve with garlic bread.