Photo: Shrimp Scampi Recipe
Ingredients
- 1 tablespoon grapeseed oil
- 1/4 cup diced yellow or white onions
- 1 tablespoon minced garlic
- 1 pound 26/30 count shrimp, peeled and deveined
- 3/4 cup diced tomatoes
- 1/2 cup dry white wine
- 4 tablespoons butter, at room temperature
- 1 tablespoon minced fresh parsley
- 1 lemon
- 1 teaspoon sea salt
- 1/2 teaspoon ground white pepper
- 1 pound dry pasta, cooked, not rinsed
Directions
In a saucepan over medium-high heat, add the grapeseed oil. Allow the oil to warm until hot. Once heated, reduce the heat to medium, and then add the onions and garlic. Cook for 1 minute and stir with a wooden spoon to heat evenly. Next, add the shrimp and continue to cook, stirring throughout. Once the shrimp are pink and a medium-well doneness, 3 to 4 minutes, add the tomatoes. After adding the tomatoes, cook for a final 1 minute. Then add the wine to deglaze the pan. Allow to reduce for 1 minute. After cooking, remove and stir in the butter, parsley and juice of the lemon. Stir, taste and season. Heat the pasta in boiling water, strain well, mix with the cooked shrimp and serve.
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By hernandez72010
on April 24, 2013
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Loved it! I doubled the recipe cause I had many to cook for. It turned out great even though I was not able to find grapeseed oil and used regular extra virgin olive oil. I will be making this soon and hopefully find the grapeseed oil. Just a little more information on how great this was my 11 year old son could not get enough of it.
By cjwusa2020
San Diego, CA
on March 17, 2013
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I really like the flavor of this recipe, which I halved. Unfortunately, and very unusual for me, I made a few changes. I did not have wine, so I substituted chicken stock. Used halved grape tomatoes and smashed them a bit before serving. Added a slight pinch of red pepper flakes during cooking and then grated a small amount of parmesan cheese on top. YUM!
It was simple to make and absolutely appreciated the base recipe from Robert. Thank you.
By DonnyR
Virginia
on February 26, 2013
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I thought this was a great recipe, Sometimes simple is best, I have made it a few times now and if cooked properly all the ingredients and quantities seem correct. I have read a few reviews that say it had to much lemon in it, but if its cooked out properly it all works very well together. I am fixing this again tonight for dinner.
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