Shrimp Scampi
3-4
servingsI’ve taken to making this recipe with Langostinos lately – not quite “true” lobsters or shrimp, but also sometimes referred to as “squat lobster.” They are primarily found in Chile and El Salvador and typically sold frozen in the US, but their taste is sweet and delicate – often compared to lobster meat but with a more tender texture. And we are down for that, in our house!
Ingredients
Langostinos or shrimp (fresh or frozen – if using frozen, of course, thaw for a few minutes before cooking by putting shrimp in a colander and running cold water over it – turn out on a paper towel lined plate to absorb extra moisture before cooking) – use enough for the amount of people you’re serving. For 3-4 servings, I used about half a bag of frozen langostinos.
Butter – few tablespoons to saute shrimp in, just eyeball it, doesn’t need to be exact.
Few shakes of crushed red pepper
1 tsp or so of minced garlic (from the jar – or fresh minced, your choice – I can’t tell a difference in the final taste of a recipe so I save myself the time and use garlic from the jar.)
Chicken or vegetable broth – about 1 cup
Juice from a fresh lemon
long noodle pasta of your choice – I like linguini – enough to serve the amount of people you’re cooking for
Optional – feel free to experiment and add in any one of the following to the sauce: splash of a good white wine, couple chopped fresh roma tomatoes, chopped fresh parsley and or a tbsp of tomato paste for added flavor.
Directions
- In a deep skillet (with a lid), melt butter on med heat, just enough to get butter simmering a bit and add a couple shakes of crushed red pepper. Let simmer around for a minute or so while crushed red pepper flavors infuse into the butter.
- Add the chicken or vegetable broth and keep at a low simmer for a minute or two. Add garlic and give it a stir in the skillet while it gets nice and fragrant.
- Add langostinos or shrimp and cover with lid – let the meat “poach” a bit in the simmering liquid while covered, and cook til shrimp or langostinos turn a vibrant pink color on the outside – about 5 minutes or so. Meat on the inside should be opaque white. When fully cooked, remove meat to a plate and cover with foil.
- If you want to add fresh chopped tomatoes, tomato paste or a splash of white wine into the sauce, now’s the time. Let sauce go at a medium simmer for a few minutes so flavors can mingle. Add in another tbsp of butter for a little richness and let sauce simmer down for a few more minutes (while your pasta cooks).
- Boil pasta of your choice (I like linguini with this) for 5-6 minutes in large pot with a few heavy shakes of sea salt and a drizzle of olive oil to prevent sticking – til al dente. Strain.
- Add shrimp or langostinos back into your sauce skillet and add cooked strained pasta and blend gently together with a pasta fork. Sprinkle a bit of fresh lemon juice over the pasta dish for a good finishing burst of fresh flavor.
Notes
- For this recipe, I served with my friend’s amazing best-ever cheddar rosemary sourdough bread and a salad. This would also be so so good with roasted or sauteed asparagus with a squeeze of lemon!