The recipe is actually Aglio e Olio, but if you add a squeeze of lemon, as I did, it's really scampi. Recipe from Iron Chef Geoffrey Zakarian. Grey Pilgrim, this should be right up your alley with stuff you've probably got in the house. I only used a half pound of spaghetti, cause I wanted to save half for my chicken cacc leftovers tomorrow.
Shrimp and Spaghetti Aglio e Olio
Ingredients
1 pound dried spaghetti
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more for finishing
1/2 teaspoon dried pepperoncini flakes
4 garlic cloves, thinly sliced
1 pound extra-large shrimp, peeled, deveined and butterflied
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh rosemary leaves
Directions
Add the pasta to a large pot of boiling salted water and stir. Cook until al dente, about 2 minutes less than the box instructions.
Meanwhile, add the olive oil to a large saute pan over medium heat. Add the pepperoncini flakes along with the garlic and cook until just starting to turn very light golden brown, about 2 minutes, then turn up the heat slightly and add the shrimp. Sprinkle with salt and pepper and saute until the bottom turns pink or opaque, 2 to 3 minutes on one side. Turn the shrimp over to finish cooking, about 1 minute. Add about 1/3 cup of the pasta water. Drain the pasta and add it to the saute pan. Turn up the heat slightly and let cook to thicken the sauce, about 1 minute. Add the herbs, reserving about a teaspoon of each for garnish. Season with salt and pepper as needed. Transfer to a serving dish. Drizzle with a little olive oil and garnish with the reserved herbs.
Yes. And I didn't butterfly the shrimp. I used whole 16-20's
Yeah, that surprised me too. I'll try a little but I'm skeptical. I grow it for, say, roasted potatoes with garlic, or anything with lamb.
I used rosemary from my garden and it worked fine. I didn't have parsley, doubled up on the basil
ROSEMARY
Rosemary (rosmarino, in Italian), like bay leaves, grow in abundance in Italy. A hardy plant, rosemary is known for its peppery, woody flavor. In Italian cuisine, rosemary is often used in roasted vegetable or meat preparations, as well as in bouquet garni to flavor stocks and stews. Rosemary also brings with it a long symbolic history, as a token of friendship and as a way to chase away bad dreams. Its health properties include iron, calcium, dietary fiber, and antioxidants.
and they're based in Utah so they must be right about Italian food - ( New Window )
nah, it's hard to go wrong. Just make sure they've turned pink. And once they have, don't overcook them, lower the temp.
1 pound shrimp cleaned
2 tablespoons olive oil
2 tablespoons butter
4 cloves garlic rough chopped
1 lemon juiced
4 oz capers with liquid
1/2 cup white wine (sauv blanc if recommended)
Put olive oil and shrimp in medium hot pan. Dump all shrimp at once. Make sure all are touching the bottom of the pan. After they are all on, wait 30 seconds, flip all the shrimp. Add butter and garlic. Wait 30 seconds. Start pulling out the shrimp that are no longer translucent. If they were early in the first flip be mindful and perhaps flip one more time before removing.
Once all the shrimp are out turn down to medium heat. Add caper liquid and wine. Cook for 2-3 minutes. Taste, might need more caper liquid, wine or butter. Turn off heat. Add lemon and capers. Add cooked pasta over low heat as well as shrimp. Mix, add your spicy thing of choice if desired. (I love gojuchong flakes just in general)
Thank me later
ROSEMARY
Rosemary (rosmarino, in Italian), like bay leaves, grow in abundance in Italy. A hardy plant, rosemary is known for its peppery, woody flavor. In Italian cuisine, rosemary is often used in roasted vegetable or meat preparations, as well as in bouquet garni to flavor stocks and stews. Rosemary also brings with it a long symbolic history, as a token of friendship and as a way to chase away bad dreams. Its health properties include iron, calcium, dietary fiber, and antioxidants. and they're based in Utah so they must be right about Italian food - ( New Window )
I don't remember if I ever went to that restaurant or not. I do remember there was no great Italian food in Utah. They are very into alfredo/cream sauces.
I've gotten some good advice to just cook one side til opaque about halfway up, then the other side for just a minute and let it finish in the hot pasta. If I'm frying, I try to use larger shrimp because they can cook too long if you have to flip a load of smaller ones. If I'm cooking shrimp eat cold, cocktail or salad, I sous vide them. Also, mixing about 1/4 tsp of baking soda with the raw shrimp makes them plumper and juicier.
Looks like a nice recipe. Actually, my favorite scampi is a Lidia Bastianich recipe that includes:
3 shallots, peeled and chopped (about 1/2 cup)
7 cloves garlic, crushed and peeled
3/4 cup extra-virgin olive oil
pinch of red pepper flakes
2 pounds extra-large or jumbo shrimp, peeled and deveined
4 sprigs fresh thyme
2 1/2 teaspoons kosher salt
2 cups dry white wine
2 tablespoons freshly squeezed lemon juice
6 tablespoons unsalted butter
1/2 cup chopped fresh Italian parsley
1 tablespoon dry breadcrumbs, if needed
Not sure about the rosemary but this is a dish that can be bland for some, I make sure you can taste a little of the salt.
I also remove the shrimp when it’s about 75% done and add it back to allow the sauce to reduce a little and prevent overcooking.
Put dried pasta into a large skillet along with a good few dashes of Sea/Kosher salt.
Add enough water to cover the pasta + about 1/2" over.
Put on burner COVERED over high heat until rapid boil.
Remove cover and stir gently and quite often to keep from sticking.
Cook for a minimum of what the package recommends until it gets the softness you're looking for. The pasta-water will cloudy and somewhat sticky. This is a good thing as a lot of the starches from the pasta have concentrated.
When cooking is done, DO NOT DUMB.
Spoon the pasta into the sauce of your choosing. For oil/butter sauces do this when the pasta is al'dente so it can finish in the sauce.
For your scampi recipe I do similar for geared towards bigger dummies in the kitchen (me). I roast the shrimp in the oven, in a dish, at 425 with a shit-ton of garlic, lemon juice, bacon (yes!), pepper flakes. olive oil and butter. lots and lots of butter.
Thanks Bill!
I'm not an expert, but I would be careful on the scallops. They are even more sensitive to cooking than shrimp. I'd make them separately and add them to the spaghetti at the end.
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If I was to add scallops as well would it work to match the amount of shrimp and double the ingredients?
I'm not an expert, but I would be careful on the scallops. They are even more sensitive to cooking than shrimp. I'd make them separately and add them to the spaghetti at the end.
Thank you.
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my Scampi recipe which people say beats most restaurants.
Looks like a nice recipe. Actually, my favorite scampi is a Lidia Bastianich recipe that includes:
3 shallots, peeled and chopped (about 1/2 cup)
7 cloves garlic, crushed and peeled
3/4 cup extra-virgin olive oil
pinch of red pepper flakes
2 pounds extra-large or jumbo shrimp, peeled and deveined
4 sprigs fresh thyme
2 1/2 teaspoons kosher salt
2 cups dry white wine
2 tablespoons freshly squeezed lemon juice
6 tablespoons unsalted butter
1/2 cup chopped fresh Italian parsley
1 tablespoon dry breadcrumbs, if needed
Lidia is gold with stuff like this. My wife follows her lead on many recipes and I am guessing her scampi as well...
Chicken should go well, just cut the pieces small enough that they'll cook thru quickly. I usually go with boneless thighs because they have a wider temperature tolerance. Be more careful with breast pieces.
What's the world coming to? *grin*
What's the world coming to? *grin*
Just saw the garlic, so ignore this.
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with rosemary but no garlic?
What's the world coming to? *grin*
Just saw the garlic, so ignore this.
I forgot to mention, I usually do 1 1/2 to double the amount of garlic in recipes. Italian food without garlic is like a day without sunshine
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In comment 15707510 JohnG in Albany said:
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with rosemary but no garlic?
What's the world coming to? *grin*
Just saw the garlic, so ignore this.
I forgot to mention, I usually do 1 1/2 to double the amount of garlic in recipes. Italian food without garlic is like a day without sunshine
I agree with this wholeheartedly.
You could definitely do chicken with my recipe above! You could easily use the same seasoning you did with the shrimp, maybe add some breadcrumbs too
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I'm allergic to shrimp.
You could definitely do chicken with my recipe above! You could easily use the same seasoning you did with the shrimp, maybe add some breadcrumbs too
your recipe should go really well with chicken