Last night I made some fresh Shrimp Scampi to enjoy on our back patio! Such a classic pasta treat! Anyone else love eating outside? It seems like it’s been months since we’ve been able to enjoy outdoor feasting! Texas weather is super hormonal. There was one day I started out in shorts and ended up bundled up in my warmest hunting coat by noon! Come on Spring Time!
Shrimp Scampi is admittedly quite unhealthy but it is a treat that I eat about twice a year! You do not have to go pay $18 at a restaurant to have a great plate of scampi. Ladies and gentlemen please, you can do this on your own!
- 1 large scallion, finely chopped
- 3 cloves of garlic, finely chopped
- 1/4 cup extra virgin olive oil
- 5 tbsp butter, divided
- 1/2 cup Pinot Grigio
- 1 lb fresh shrimp, peeled
- 4 tbs fresh flat leaf parsley, roughly chopped
- salt & pepper
- fresh lemon zest
- 2-3 fresh lemon juice to taste
- Cook pasta as directed in a large pot with salted water.
- Heat olive oil in a skillet on medium heat.
- Toss in the garlic and scallions, cook until translucent. (about 4 minutes)
- Add in 2 tbs butter, stir until melted.
- Toss in shrimp and cook them until they are halfway done.
- Scoop shrimp out into a separate bowl.
- Add the wine to the skillet along with 3 tbs of butter and let ingredients combine. (about 3 minutes) This will really sweeten up the scallions and garlic.
- Return the shrimp back to the skillet.
- Using tongs scoop pasta out and add to the skillet.
- Add lemon zest, lemon juice, parsley, salt and pepper.
- Stir to combine then serve!