It’s Monday night and our fridge is still full from Friday’s dinner party. In addition to baked rigatoni, a bit of salad, cheese and some bread, we also have quite a few leftover shrimp (thanks, M!). Which means tonight, we’re feasting on the frost of the land.
Leftover shrimp means shrimp scampi. This meal has a special place in my heart, as it was the very first thing I learned how to cook without a recipe. It was also a serious test of (now) my brother-in-law’s love for my sister: I made this for him and Kathryn one night in a small dorm room kitchen and used probably 6 or 7 times the amount of lemon a normal person could reasonably tolerate. He ate the whole thing, a smile on his face. (My sister was less sanguine.) And now they’re married.
Frost Living Shrimp Scampi
- pasta – linguine, fettuccine, spaghetti
- 1 pound shrimp, peeled and de-veined (ideally, they’re the uncooked kind; I had only pre-cooked)
- 2-3 tablespoons butter or olive oil
- 1 shallot, sliced and diced
- 3-4 cloves minced garlic
- 1/2 cup dry white wine (or vermouth – use less of this)
- Half of a 15 oz can diced tomatoes, juice partially drained
- greens – we have leftover baby bok choy, but normally I like to toss in arugula or spinach
- juice from 1/2 lemon
- grated lemon zest
- salt and pepper, crushed red pepper
- optional: Parmesan, fresh parsley
- Bring a pot of salted water to a boil; cook pasta according to directions. Reserve about a cup of starchy water.
- Pat your shrimp totally dry; set aside
- Heat butter or olive oil in a large saute pan. Add shallot and cook down until they start to soften. Add garlic, and a dash of salt, pepper and crushed reds.
- If shrimp is uncooked, add them now and cook until just pink on both sides – 2-3 minutes. Remove from pan. If already cooked, skip this step.
- Add white wine, diced tomatoes, a squeeze of lemon and either a bit more olive oil or butter. Add some lemon zest. Bring to a boil. Add your greens.
- Add shrimp to the pan and heat all the way through. Season with salt and pepper. Depending on the amount of sauce, add the leftover starchy water.
- Serve shrimp and sauce over pasta. Top with fresh parsley and/or Parmesan.
Well…not sure it was a good sign that the Husband picked out all the shrimp. I think (I hope) that was more a referendum on the seafood (he’s not a number one fan) than the dish. On the bright side, I got to eat twice the amount of shrimp!