Tuesday, August 9, 2011

Shrimp Scampi With Thin Whole Wheat Spaghetti Noodles

Side comments #1 - Will my flowers and jalapeno peppers ever grow?

 And now for the recipes.

Total Time: 30 min    ๑   Prep 20 min    ๑   Cook 10 min    ๑  
 Yield: 3 servings    ๑   Level: Easy

1.5 tablespoon butter

  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 pounds fresh shrimp, shelled and deveined without tails
  • 4 cloves garlic, minced
  • 1/2 cup olive oil
  • 1 shallot, chopped (optional)
  • 1/2 cup fresh parsley, minced
  • 1/2 teaspoon dried oregano, crushed
  • 2 tablespoons white wine
  • 2 tablespoons brandy

1 tablespoon freshly squeezed lemon juice
1/4 teaspoon grated lemon zest


If shrimp are frozen, defrost.

Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.

Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.

Return the skillet to the heat and pour in the olive oil, wine, brandy and lemon juice. Boil the liquid about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss in crushed cayenne red pepper to combine.

Divide the shrimp among 3 plates or arrange on a platter and serve.

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