I didn’t always like seafood, let alone Shrimp Scampi! I think growing up in the Midwest as beef and potatoes eating people, really hindered me even wanting to try it in the first place. Also, my mother doesn’t like fish at all, and as the person who cooked in the house, you can imagine that the following meal wasn’t ever on the menu!
So when I met my husband and he loved fish we had a little problem. I remember meeting his Dad for the first time; when we were out to eat and he ordered calamari he couldn’t understand why I didn’t eat fish, so he teased me until I tried a piece. I still don’t really care for calamari today, but it was a start. As time went on my husband would always “encourage” me to try a bite anytime he ordered fish.
However, I didn’t really start to eat fish until we went to Florida to visit my husband’s sister and her husband. After a shopping trip one day, she asked if I had ever tried sushi. Um, no — disgusting! She then convinced me go to a sushi bar with her, promising me I would only have to try one thing. Well, I was hooked, no pun intended!
So now one of my favorite seafood dishes is Shrimp Scampi, but I used to have it only as a rare treat because of the high calorie and fat content. However, last summer while we were vacationing in the Outer Banks, my good friend showed me this fabulous recipe that is “lightened” up but still has the same bold flavor you expect from shrimp scampi.
You can make this gluten free by using brown rice noodles like I did or your favorite gluten free noodles. Also, wines are naturally gluten free but occasionally in the processing there may be some cross contamination. So if you have a high sensitivity to gluten, make sure to check your bottle.
- 8 oz. linguini
- 3 tablespoons olive oil (divided)
- 1 tablespoon butter
- 4-5 garlic cloves, minced or pressed
- fresh broccoli, cut into bite size pieces, about 4 cups
- 1 pound raw shrimp, peeled and de-veined
- ⅔ cup dry white wine
- salt and pepper
- 2 tablespoons fresh chopped flat-leaf parsley
- ½ pecorino romano or parmesan (optional)
- Cook pasta according to package directions.
- While pasta is cooking, place a large sauce pan over medium high heat. Add 1 tablespoon of olive oil and saute broccoli until tender crisp, about 5 minutes. You may also choose to steam your broccoli instead.
- Place a large sauce pan over medium heat, and heat the remaining olive oil and butter. Add the garlic and reduce heat to low. Let the garlic cook until it softens, about 3 minutes. You do not want the garlic to brown.
- Increase heat to medium high and add the shrimp. Cook for 2 to 3 minutes turning shrimp over until they have lost their raw look. Add the wine, salt and pepper. Cook for 4 minutes, the wine should have slightly reduced and shrimp be fully cooked. Add broccoli and toss.
- Drain the pasta, and place in a large serving bowl. If you would like add ½ cup freshly grated parmesan to the pasta. Add the shrimp mixture and parsley and toss. Serve warm.
(Originally Posted: April 4th, 2014)