UPDATE: We have re-posted this dish with updated pictures and additional wine and beer pairings. Check out the better pictures and new content HERE!
Nathan and I love shrimp scampi… but apparently we can’t cook it. You would think that with so few ingredients we wouldn’t have a problem whipping up a respectable meal. However, every time we have tried to make this dish it has been too lemony, too onion-y, or too pasta…y… We end up sitting at the dinner table eating our mediocre shrimp scampi with disappointment and hope for a better tomorrow.
THIS time though we think we finally got it right! The following is our recipe which has strong flavors and a little kick; plenty of red pepper, fresh parsley, green onion, and lots of garlic because we can’t get enough of it. Make sure that the proportion of sauce and pasta is correct so that there’s enough to permeate the whole dish.
Adding different garnishes is a great way to add some flavor, so go crazy! We recommend minced tomato, chopped fresh parsley and parmesan cheese, you could even give it a Mediterranean flair with olives and feta cheese, or a zesty kick with a spritz of lemon, chopped basil, and sun-dried tomatoes.
Katryn’s wine pairing: Rex Goliath, Pinot Grigio
Rating: 8 out of 10
For this summery dish I had a light pinot grigio. This wine was a wonderful addition to the sauce and complement to the finished dish. The acidic and fruity flavors (especially of green apple and lemon) and mild sweetness complemented the savory spice of the Shrimp Scampi perfectly.
Nathan’s Beer Pairing: Red Hook, Rope Swing Summer Pilsner
Rating: 9 out of 10
This Pilsner was awesome! I don’t usually enjoy Pilsners… they are either to light for me or you get beaten over the head with hops and bitter flavor. Red Hook managed to get it right in the sweet spot for me: Not so hoppy and bitter that your mouth puckers but enough so that it isn’t a wussy light beer. The Summer Pilsner was great at offsetting the spice and butter in this dish with a little hop flavor but was light enough to quench your thirst. Don’t feel like you have to pair this beer with a dish, it is worthy of enjoyment all by itself!
Shrimp Scampi and Linguini:
- 1 pound fresh linguine
- 4 tablespoons butter
- 4 tablespoons extra-virgin olive oil
- 2 green onion stalks, finely chopped
- 3-4 cloves garlic, minced
- Large pinch red pepper flakes (depending on the desired level of spiciness)
- 1 pound shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper
- 3/4 cup dry white wine
- Juice of 1 lemon
- 1/2 cup finely chopped parsley leaves
Bring a large pot of water to a boil and add a couple of tablespoons of salt and the linguine. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 2-3 minutes or until the pasta is not quite done. Drain the pasta.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the green onions, garlic, and red pepper flakes until the onions are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice to the pan and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Garnish with additional parsley and minced tomato. Enjoy!