Shrimp Scampi is delicious dish made with shrimp, butter, onions, garlic, red pepper, dried parsley, all purpose cream, spaghetti, calery, cheese, lemon, salt, pepper and oil. Scampi are tiny, lobster-like crustaceans with pale pink shells also called langoustines. Chefs with italian origin in united states changed the name scampi from shrimp, but kept both names. Thus the dish was born, along with inevitable variations. Impress your guests and surprise your family and friends with a simple delicious fresh Shrimp Scampi pasta dish.
What is a ‘Shrimp Scampi’?
‘Scampi’ actually means ‘Shrimp’ so the same would be ‘Shrimp Shrimp’ if translated to English. ‘Scampi’ also refers to the Norway lobster or Dublin Bay Prawn. Identified as a skinny salmon colored lobster with long slender, claws. Found around Europe, especially in the Northeastern Atlantic or the Mediterranean. The Shrimp Scampi was adapted by European immigrants who to tried to recreate their home country’s cuisine in America. While Scampi could not be found around America, they found the next best alternative. Shrimp! After many years it’s been slowly imbedded in many people’s diets, this buttery garlicky shrimp pasta is eaten for lunch, dinner, without the pasta as an appetizer, a lovely wine and tapa’s night dish platter, and for cocktail parties.
Why try this pasta recipe?
Shrimp Scampi is a dish versatile enough to go simple but still delicious and extravagant looking to make for a romantic candlelight dinner. A beloved classic the main point is that only needs cleaned shrimps with the shell, head and tails removed. You can also use frozen shrimps of this. It’s a simple dish that can also be done with quick to find ingredients. The pasta is then cooked till al dente, strained and set aside. In a pan melt the rich golden goodness, which is a nice slab of butter for that really smooth indulgent taste and texture. Add olive oil, a healthier alternative to cooking oil, but you can also use whatever oil is available. To help sauce the onions till translucent and the garlic aromatic. The shrimps are then added, seasoned with salt and pepper, cooked and flip on each side till it changes in color. Once both sides have turned opaque, sprinkle on some seasonings like red pepper flakes for some heat and color, dried parsley, pour in the all purpose cream and mix this till it thickens. Have a taste if you’d like to add more spices or seasonings. In this part you can also add hot sauce, Siracha sauce or more to give it an Asian twist or add different flavoring to make this dish completely yours. Some add tomato paste or tomato sauce to give it a really intense savory take. Add the cooked spaghetti noodles into the sauce and mix them well. Missing the noodles while the sauce is simmering this instead of preparing them separately helps intensify the flavor and make the noodles absorb the sauce better. It also helps the sauce really cling onto the noodles. Which makes to sure to give you a mouthful of mouthwatering bites. Place them in a platter and top with celery, cheese, and a squeeze of lemon. Before serving.
This dinner party worthy dish is great over white or garlic fried rice or mashed potatoes as an alternative rather than pasta, you can even go to a healthier route by using zucchini noodles, or eat it with aside or garlic bread, and a tall glass of white wine, or for a non-alcoholic drink, a cold glass of Sprite.
Shrimp ScampiCourse: Main, AppetizersCuisine: Mediterranean
A light refreshing citrusy shrimp pasta
¼ kilo shrimp
1 tablespoon cooking oil
2 tbalespoons butter
1 red onions (chopped)
8 cloves garlic (chopped)
1 tablespoons red pepper flakes
1 tablespoons dried parsley
1 carton all purpose cream
half packet angel hair spaghetti
1 stalk celery
2 tablespoons cheese
salt and pepper to taste
- Clean the shrimp, peel, devein, and set aside.
- In a pot at medium heat, boil water in a pot then add the spaghetti and cook these for 20 minutes or till al dente. Strain and set aside.
- In a pan at medium heat, add oil, melt the butter, sauté the onion, mix in the garlic, and add the shrimp. Flip to cook both sides. And salt and pepper to taste.
- Sprinkle red pepper flakes, dried parsley, pour in the all purpose cream and mix till the sauce thickens. Add in the spaghetti till it’s well combined with the sauce.
- Place them in a platter and top with celery, cheese, and a squeeze of lemon. Before serving.
Its not only a prime summertime dish made with freshly caught shrimps, and lemons bought in the market. This Shrimp Scampi dish is so good you’ll finding yourself craving for it in the weekends! Let yourself chill out and just have more time yourself with this one pan dish, that needs only 20 minutes or less to make, has insanely great flavors, and is easily versatile to change up so you’ll never really get tired of any version of the Shrimp Scampi. A scrumptious dish for busy weekdays, It truly doesn’t get any better than this!
Shrimp Scampi recipe (tagalog)
- ¼ kilo hipon
- 1 kutsarang mantika
- 2 kutsarang mantikilya
- 1 pulang sibuyas (tadtad)
- 8 butil ng bawang (tadtad)
- 1 kutsarang red pepper flakes
- 1 kutsaritang dried parsley
- 1 karton all purpose cream
- kalahating pakete ng angel hair spaghetti
- 1 tangkay celery
- 2 kutsarang keso
- ½ limon
- asin at paminta panlasa
- Linisin ang hipon, tangalan ng balat, idevein, at itabi.
- Sa palayok na nasa katamtamang init, pakuluin ang tubig at ilagay ang spaghetti, lutuin ng 20 minuto o hanggang al dente. Salain at itabi,
- Sa kawali na may katamtamang init, tunawin ang mantika, lutuin ang sibuyas, at haluin ang bawang at hipon. Baliktarin ang mga hipon para maluto ang bawat gilid. Lagyan ng asin at paminta panlasa.
- Wisikan ng red pepper flakes, dried parsley, at ibuhos ang all purpose cream. Haluin hanggang kumapal ang sauce, isama ang spaghetti at haluin ng mabuti,
- Ilugar ang mga ito sa plato at dekorasyonan ng celery, keso sa ibabaw, at isang pisil ng limon bago ihanda.