Yesterday was my mom's birthday and she requested I make one of her favorite dinners, shrimp scampi. Shrimp scampi is a light and saucy pasta dish flavored with dry white wine, fresh lemons, garlic and fresh herbs. Instead of using dry white wine, I used vermouth for a richer, deeper flavor. Capers, pecorino romano and parmesan cheese add a nice salty flavor and the dish is finished off with lemon juice and chopped, flat-leaf parsley for added freshness. It's a delicious, simple and elegant meal that only takes an hour or less to make. My mom certainly enjoyed it and was happy to end her special day with a delightful meal.
Here's what you'll need:
3 cups of cooked angel hair or linguine pasta (Note: The pasta doesn't need to be completely al dente since it will be partially cooked in the wine/vermouth sauce)
1 pound of shrimp
1 T of extra virgin olive oil
1 T of butter
½ cup of low-sodium chicken broth
½ cup of vermouth or dry white wine
3 minced garlic cloves
½ tsp dried Italian seasoning
½ tsp garlic powder
2 T Fresh chopped parsley (reserve at least half a teaspoon for garnish)
¼ cup of capers
¼ cup of parmesan cheese
¼ cup of pecorino romano cheese
1 T of lemon juice
Salt and pepper to taste
1) In a saute pan, heat one table spoon of olive oil and butter over low heat.
2) Cook the shrimp and garlic over medium low heat.
3) Add the pasta and stir.
4) Add the broth, wine and capers. Let simmer over low heat for about 10-15 minutes. Season with salt and pepper to taste.
5) Finish with fresh chopped parsley and lemon juice. Add desired amount of cheese and serve.