SHRIMP SCAMPI MADE EASY

 This Shrimp Scampi Recipe is so tasty, it tastes like you have cooked all day.  The wonderful combination of shrimp, herbs, and white wine is a perfect combination to serve over Angel Hair Pasta.

This recipe serves 2 nice size portions

INGREDIENTS

2 lbs. of peeled large fresh shrimp.  If your shrimp is frozen, just put them in a bowl and pour 2 cups of cold water over the shrimp and let thaw.

1/2 Lb. Angel Hair Pasta

1 1/2 stick of butter

1/2 cup of a good quality olive oil

2 cloves fresh finely minced garlic 

2 envelopes of Good Seasoning Italian Dressing Mix

1 cup of water

1/2 cup of dry white wine

1/2 cup chopped fresh parsley

1 cup Panko ; Japanese dried bread flakes

3 Tbs. of fresh-squeezed lemon juice

1/4 tsp. red pepper 

INSTRUCTIONS

Preheat your oven to 350 degrees

Cook the pasta according to the package directions, drain and mix the pasta with enough of the cooked pasta water to prevent the pasta from sticking together.  Set aside to keep warm.

Peel and devein your shrimp.  Melt 1 stick of butter and the olive oil in a large skillet over medium heat, add the minced garlic and cook for about 3 minutes, until the garlic is golden.  Stir in the dressing mix along with the water and white wine, and simmer until the sauce begins to thicken. You can add more liquid to the sauce if needed, water, wine, or both.  Add the shrimp to the thickened, simmering sauce along with 1/4 cup of the chopped parsley and remove from the burner and transfer to an ovenproof baking dish.  If the pan you are using is oven proof, you can just leave everything in the same pan.

In a small pan, melt the remaining 1/2 stick butter with the lemon juice and red pepper flakes. Toss in the Panco crumbs until well combined.  

Top the shrimp with the Panko topping and bake for 15 minutes, or until the topping begins to turn golden, and the shrimp is cooked.

Serve over the Angel Hair with an additional 1/4 cup parsley for garnish.

Arugula salad with a light dressing with freshly shaved parmesan cheese is a nice accompaniment.  I recommend for a dressing, 1/4 cup of fresh lemon juice, 1 cup of good, light olive oil ( I use Bertolli Extra Light), and 1 tsp of kosher salt.  Put in a jar with a lid and shake well.  This dressing will keep forever in your refrigerator.  This will become a favorite dressing, and it also makes a nice marinade, tasty and healthy as well.  Add some crusty bread to dip in that amazing sauce, and enjoy a nice glass of Meiomi Pinot Noir and.....

~Bon Appetit