Still working my way through the food in the freezer. Had a bag of frozen raw, tail-on shrimp. I decided to make shrimp scampi because I had all the other necessary ingredients in-house. This one comes together really fast and has the nice crunch added by the toasted bread crumbs. The lemon juice adds a much-needed level of acidity. I wanted to make sure it was not too dry as there was no sauce, so I added a bit of the pasta water and some more butter to the pasta before topping it with the shrimp. Turned out really well.
Here it is just emerging from under the broiler all sizzly and delicious, smelling of garlic and lemon, yum!
|Author: Jim Kirkley
4 cloves, garlic – minced
1/4 cup, butter – cubed
1/4 cup, extra virgin olive oil
1 pound, shrimp – uncooked, peeled and deveined
1/4 cup, fresh squeezed lemon juice
1/2 teaspoon, fresh ground pepper
1/4 teaspoon, dried oregano
1/2 cup, parmesan cheese – grated
1/4 cup, panko
1/4 cup, fresh parsley – minced
3/4 pound, pasta (linguine, spaghetti, or angel hair)
- Prepare pasta in boiling salted water according to directions. Reserve 1/4 up of pasta water. Drain pasta.
- In a 10 inch ovenproof skillet, saute garlic in butter and olive oil until fragrant, about 30 seconds. Add the shrimp, lemon juice, pepper and oregano. Cook and stir just until shrimp turns pink, about a minute.
- Sprinkle with cheese, panko and parsley.
- Broil 6 inches from the heat for 2 to 3 minutes or until topping is golden brown.
- Place pasta in serving bowls, add a bit of pasta water and some butter and toss.
- Top with shrimp and serve.