One of my favorite recipes to make year round. Fresh, wild caught shrimp tossed in a white wine reduction sauce, then topped with fresh parsley and freshly grated parmesan cheese. Throw this together with some linguine and garlic bread, and you’ve got yourself a simple masterpiece. Enjoy!
Summer Shrimp Scampi with Fresh Cherry Tomatoes
Course: Main, Appetizers, LunchCuisine: Italian, AmericanDifficulty: Easy2
servings15
minutes15
minutes30
minutesThis recipe is bursting with flavor, showcasing so many different flavor profiles that are key to a refreshing, zingy, and vibrant summertime dish.
Ingredients
1/2 lb. Jumbo Shrimp - peeled and deveined
8 oz. Linguine Pasta
1 Small Shallot - finely chopped
2-3 Cloves Garlic - Minced
1 Small Chile, finely chopped (Sub. Pepper Flakes to taste)
1/2 Cup Small Cherry Tomatoes
1/4 Cup Dry White Wine
3 tbsp. Cold butter - cut into small knobs
Freshly Squeezed Lemon Juice from 1/2 Lemon
1/4 Cup Parsley
Salt and Pepper to Taste
Directions
- Boil the Pasta - Get your pasta water up to a rolling boil, and add the linguine
- Preheat your Skillet to medium heat - Stainless steel pan works best here.
- Season the Shrimp - Toss the shrimp in a bowl with a little olive oil, salt, and pepper. You can add some paprika here for color if you'd like.
- Cook the Shrimp - Add about 1 tablespoon of oil to the pan. Once shimmering, add the shrimp one by one. Flip the shrimp after about 1 minute, and then remove from the pan after about 1 more minute. Wrap in foil to keep warm.
- Cook the Aromatics - Add about a tablespoon of olive oil to the same pan. Once shimmering, add the shallot and allow to cook until fragrant, about 2 minutes. Next, add the garlic, Chile, and cherry tomatoes, allowing the garlic to become fragrant, about 1 minute.
- Add the White Wine - Add the wine, reduce the heat to medium low, and use a spoon to scrape off any little bits of flavor in the bottom of the pan.
- Create the Sauce - Once the wine is reduced by half, slowly introduce the cold knobs of butter one by one, allowing the sauce to emulsify and become thick.
- Add the Pasta - Add the pasta directly from the pot, making sure to transfer over about 1/4 cup of pasta water along with it. Cut the heat.
- Add the Shrimp - Put the shrimp back in the pan , as well as the parsley and fresh lemon juice. Toss well to ensure all ingredients are incorporated evenly throughout the pan. Season to taste.
- Garnish and Serve - Plate the pasta, making sure to get all the bits of garlic, shallot, and Chile. Top with the remainder of the shrimp. Sprinkle a little more parsley, and grate some fresh parmesan on top. Optionally, you can also top with a drizzle of Extra Virgin Olive Oil and a bit of cracked black pepper.
