Scrumptious Shrimp Scampi
I started looking up the origins of shrimp scampi in preparation for my article. To my dismay, I discovered that scampi is actually a culinary reference to a small type of lobster that is often known as: Nephrops norvegicus, Norway lobster, Dublin Bay prawn, or langoustine. These are actually "true scampi". The term has been used loosely to describe the way in which these tiny lobsters are typically prepared. In the United States, scampi is used on menus to describe shrimp in Italian-American restaurants, although the word for shrimp in Italian is actually gambero or gamberi (plural). It is also used to describe a specific dish where the shrimp is prepared in a sauce of garlic butter and dry white wine. It is most often served on bread, rice, or pasta, but can also be served alone. Shrimp scampi is one of my all time favorite dishes. This is a recipe for shrimp scampi that is easy to make. It is not too expensive and requires very few ingredients. I like it best served over linguine pasta with garlic bread on the side to soak up the extra juice.
- 1 cup white wine
- 1/2 cup unsalted butter, melted
- 3 tbsp garlic, minced jar kind
- 1 lb shrimp, peeled and deveined
- 1/2 tsp paprika
- 1 tsp parsley flakes
- 1 tbsp lemon juice
- In a small bowl, mix wine, butter, garlic, and lemon juice together.
- Put the shrimp in a baking dish. Pour the wine mixture over the shrimp and place in the oven. Bake at 350 degree for about 6 -7 minutes or until the shrimp is pink. Be careful not to overcook. Overcooked shrimp will be chewy.
- Serve this scampi over linguine. Sprinkle with a tablespoon of fresh grated or shredded Parmesan cheese if you wish. The juice is delicious all soaked into garlic bread.