Chris' Recipes

Bon Appetite!

Garlic Shrimp with Zucchini/Linguine Pasta

Written By: Chris - Sep• 28•15

I recently made this dish because I was excited about playing with an under used tool in my kitchen; the Veggetti!  It wasn’t April 29th; nor did I know that that date is the official National Shrimp Scampi Day in the United States!  It got me thinking… who decides these things and where do these dishes originate?  I would guess that the majority of us associate “Scampi” with a butter soaked, garlic shrimp over pasta.  So I was curious and thanks to a quick Internet search that, I learned that shrimp scampi is one of those creations that immigrant cooks adapted Italian techniques to American ingredients.  Of course they did.

According to Wikipedia, “Scampi” includes various culinary preparations of certain crustaceans, commonly Nephrops norvegicus (the Norway lobster, sometimes itself called “scampi” or “langoustine”), or a similar lobster such as Metanephrops, as well as shrimp or prawns. Scampi preparation styles vary regionally; some including shrimp with breading or even jumbo prawns served with olive oil and garlic. While the United Kingdom legally defines scampi specifically as Nephrops norvegicus, other similar lobsters are considered scampi worldwide. A traditional way of preparing them in Italy, is to sauté them with olive oil, garlic, onion and white wine.  Italian cooks, along with the rest of us in the United States, have swapped those Norway lobsters and langoustines for shrimp and butter.  We also associate the dish being served with Linguini Pasta.

This dish looks like it’s a fuss to prepare, but it’s really quite simple and delicious and can be made in a short period of time using ingredients that you have on hand; while it’s good for you!

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Ingredients: 

1 lb. Raw Shrimp, peeled and deveined 
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Butter
1 Clove Garlic, pressed
Pinch of Red Pepper
1/4 Cup White Wine
1 Lemon Juice, and rind zest
1 Medium Zucchini, Veggettied
Linguine Pasta, cooked to al dente
Salt & Pepper, to taste
Parmesan Cheese, grated 

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If you are using frozen raw shrimp, defrost them in a large bowl of cool water.  Remove shells and devein them by making a shallow slit down the middle of the back to expose and remove the black intestine.  Pat dry and season with salt and pepper.

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Meanwhile cook the linguine pasta according to package directions al dente in salted water; and spiral slice the zucchini with the veggetti tool, but do not cook the squash.

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Heat a sauté pan on high before adding the butter and olive oil to melt.  When the oil is hot, add the shrimp to the pan in an even layer.  The shrimp should sizzle on contact; lower heat to medium high sauté the shrimp will start off looking grey and translucent, but will gradually become pink and opaque as they cook through.  Cook the shrimp, turning only once until the flesh is totally pink and opaque.  Depending on the size of your shrimp and how many you have in the pan, this will usually take less than five minutes.  Remove the shrimp from the hot pan and set aside.

Cooking the shrimp scampi in both olive oil and butter, makes it a little healthier and also allows you to saute the shrimp at a relatively high heat without burning the butter and still gives you that rich buttery taste!

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Using the pan drippings, add the garlic and sauté for just a minute, until it begins to brown at the edges.  Then add the wine and stir to pick up any bits at the bottom of the pan.  Add the red pepper flakes, lemon, and parsley.

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Increase the heat to high and cook down the liquid, boiling for two to three minutes until it becomes reduced by half.

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Place the zucchini into a colander and pour the cooked pasta over it to drain; cooking it just slightly.  Add the shrimp back into the lemon, wine sauce and combine with the pasta and zucchini.  Turn of the heat and toss until all the pasta is coated and combined.  Serve immediately, topped with grated Parmesan cheese.

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Bill paired this meal with a lovely 2014 BEES KNEES Chenin Blanc Viognier from South Africa’s gorgeous Stellenbosch region!  In the glass, we tasted ripe, tangerine, apricot, pear and orange blossom aromas; and on the palate, bright orchard and zingy citrus fruit flavors are lifted by notes of fresh-cut grass and subtle spice.

This wine is great to enjoy on its own, but is also tasty with equally aromatic foods including this savory shrimp and the strong flavored cheese.

Enjoy!
~Cheers!
~Chris

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