Scampi

Author: Andrew Nicholson
Category: Seafood, Pasta, Italian
Time: 40 minutes
Yield: 3 servings

Tangy lemon and garlic shrimp over an angel hair pasta. You really are making two things: the shrimp and the sauce for the pasta.

Ingredients:

3 servings angel hair pasta
4 ounces butter
4 cloves garlic
1/2 pound shrimp -- 7-10 per person
4 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon oregano
1 cup white wine
1/3 cup lemon juice
1/4 cup parmesan cheese -- grated

Directions:

1. Melt all the butter over a low heat and add crushed garlic. Allow to steep for 30 minutes.
2. Peel and devein the shrimp (40 count per pound minimum, 7-10 shrimp per person).
3. Saute the shrimp in 2 tablespoons of the garlic butter for 30 seconds each side. Remove the shrimp from the heat.
4. Mix the flour, salt, pepper and oregano. Coat each shrimp with the flour mix and place into an oven pan. The pan should be just big enough to hold the shrimp.
5. Drizzle a small amount of garlic butter over each shrimp.
6. Boil the water for the pasta. Salt it. Turn on the broiler.
7. Add the wine to the remaining garlic butter and bring to boil.
8. Once the broiler has reached full temperature place the shrimp under the broiler about 6 inches away from the heat for 5 minutes.
9. Cook the pasta for 3 minutes (or package directions). Drain. Use 2/3 of wine sauce to coat the pasta. Toss with the parmesan cheese.
10. Take out the shrimp and drizzle lemon juice over the shrimp making sure they all get coated.
11. Place a serving of pasta into each bowl and 7-10 shrimp on top of the pasta.
12. Combine the lemon juice from the oven pan and the wine sauce and pour over the shrimp.
13. Serve immediately.

Notes:

If you have the time and inclination cook the shells into the garlic butter and strain. This adds a lot of flavour.

I remove all the shells from the shrimp including the tails. You can carefully slip the meat out of the tails.