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Tag Archives: scampi

Shrimp Scampi

Finally, the weather is catching up to the changing seasons. April is upon us and while it started out rather dreary, it’s starting to grow warmer, days later, and sun shining stronger. A perfect example of this is getting sunburnt just sitting out in the sun for one hour. Literally, ONE hour. I digress. Part of my journey this week for fish week is to try out new recipes that I have been yearning to try, which obviously includes shrimp. We had a slight mishap with flounder (which went rancid way too quickly…) and so I resorted to shrimp a day early.

Shrimp is one of those proteins that I feared cooking with. I always get nervous about over-cooking it, or under-cooking so that it’s practically raw. This was my moment, to try and make shrimp that tastes really delicious in a sauce I know I can make with my eyes closed: Shrimp Scampi. The amount of butter, garlic, and lemon juice used for this recipe may sound like a lot, but in fact, with the shrimp on a low simmer in the scampi sauce, the results were perfect. Tender pieces of shrimp, cooked to perfection, with a side of broccoli rabe and on a bed of Banza rice (we all know my obsession with Banza. If you haven’t tried Banza yet, you can find it here!)

I started making this dish by defrosting shrimp in the sink as I went to work. I was actually very surprised to see that when I came back, the house didn’t smell like shrimp, which already meant I was winning. I rinsed the shrimp and decided to cut it into smaller pieces, I tossed the shrimp with salt and set it aside. In a large pan, I added two tablespoons of butter and layered the shrimp into the pan, heat medium. I let the shrimp sit for two minutes then flipped over, adding in chopped garlic.

I continued to cook the shrimp and toss with the garlic, butter, and added in two tablespoons of lemon juice. I lowered the flame to low heat and simmered the shrimp for another three to four minutes. Simultaneously, I made my Banza rice (cooked similarly to orzo). Once the shrimp were done, I took a scoop of the rice and plated the shrimp on top, and sprinkled fresh grated Parmesan cheese for finish. I must say, this was a home run. Round two, I will be sure to add some more green, like fresh basil or parsley. NOMaste 🙂

Shrimp Scampi

Course Dinner
Cuisine Italian, Seafood
Keyword butter, easy, garlic, italian, scampi, seafood, shrimp
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 servings
Author nomastehungry

Ingredients

  • 15-20 medium Shrimp wild, cleaned, deveined and peeled
  • 3 cloves garlic chopped, but not finely.
  • 2 tbsp butter
  • 2 tbsp lemon juice
  • salt to taste
  • pepper to taste
  • 1/2 cup banza rice (or regular rice)

Instructions

  1. Start by cleaning shrimp and pat dry.  Cut shrimp into smaller bite size pieces and toss with salt.  Set aside

  2. Heat a large pan on medium heat, and add the butter to melt.  Place shrimp into the pan and sear for two minutes. Turn shrimp over and continue to cook for another two minutes.

  3. Add in the chopped garlic and lemon juice.  Turn heat to low and continue to cook the shrimp, tossing and flipping regularly.  Let simmer for five minutes.

  4. Meanwhile, prep Banza rice or regular rice as package indicates.  Take some of the scampi sauce and mix with the rice.  Layer shrimp on top of the rice and season with sea salt and cracked pepper.

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Ma’s Chicken Scampi

It’s my husband’s birthday on November 20th, and ever since we’ve moved in together 6 and a half years ago, I’ve made this dish for him every birthday.  This recipe is called Ma’s because it’s my mom’s recipe. I always loved when she made it, and I’m so grateful to have seen the women in my life duplicate it so I can have it etched in my memory forever.

I have a love-hate relationship with this one, because it tastes so damn delicious, but it takes forever to prepare.  Sure, I can go the easy route and just bread cutlets and cut them up afterwards, but where’s the fun in that?  The term “Scampi” actually refers to tiny shrimp from the seas, but nowadays, the term Scampi refers to the style of cooking: a light fry in a shallow pan in oil until golden.  Traditionally, this dish is made with garlic, butter, and white wine, with a pinch of parmesan and cream.  I leave out some ingredients and stick with the big guys: garlic and crap-ton (yep, it’s a word) of buttah!fullsizeoutput_1066

Let me start by saying the trick with this dish is pacing – you have to be cognizant about timing the chicken and the pasta water, and how long the pasta cooks so it all finishes at roughly the same time.  I start out by taking 3 meaty chicken breasts and slicing them into “nugget” form.  I dip the chicken nuggets into the beaten egg, then into breadcrumbs (no skimping out on the carbs here), and set aside.  Olive oil is the choice of fats for frying the chicken, but start out with a small amount, just enough to coat the bottom (the oil with sputter if it’s not evenly distributed).

Fry a few pieces at a time and, this is important, be quick with the chicken.  They’re small pieces so they’ll burn fast.  Each piece takes about 2m per side.  As the second batch of chicken cooks, I turned the pasta water on to boil. This dish is always best with fresh pasta, which we’re grateful for at our little Italian market that opened up the block.  The water boils, add in salt, and dump in the pasta (we used Rigatoni).  Continue to fry the chicken and set aside on a paper-towel-lined plate.

Once all the chicken is done, take the garlic (3 cloves roughly chopped) and add to the pan with 3 (yes THREE) tablespoons of butter to melt.  I really feel like garlic and butter are the perfect combination for any recipe, especially as a sauce.  This dish calls for a lot of oils and butters, which thankfully is part of my diet on the regular, so no difference to me.  Mix around with a spoon and scrape the bottom of the pan to get the remnants of the chicken mixed in as well. *Wipes drool from mouth*.  Throw in the chicken to mix around in the butter-garlic sauce, strain the pasta (about 9-10m until al dente), then add the pasta directly to the sauce/chicken.  Stir together until all noodles are coated.  If you need more butter, DO IT.

Serve immediately with garlic bread, some roasted veggies, and top with a dollop of ricotta. Buon Appetito!

Ma's Chicken Scampi

Course Dinner
Cuisine American, Italian
Keyword Chicken, italian, pasta, scampi
Prep Time 20 minutes
Cook Time 40 minutes
Resting time for chicken 5 minutes
Total Time 1 hour

Ingredients

  • 1.5 lbs Chicken breast or 3-4 breasts
  • 2 cups breadcrumbs
  • 1 pkg (16 oz) pasta fresh is better!
  • 2 eggs beaten
  • 2 tbsp olive oil
  • 3 tbsp butter
  • 3 cloves garlic rough chopped
  • Salt to taste
  • Pepper to taste

Instructions

  1. In a large pan or skillet, drizzle the olive oil into the pan to coat the bottom.

  2. Clean the chicken breasts, trim of excess fat, and slice into "nugget" style.  Season with salt and pepper and set aside.

  3. Pour breadcrumbs onto a plate and crack and beat the eggs in a separate bowl.

  4. Create your assembly line: (left to right)

    Chicken - Egg - Breadcrumbs.

    Dip the chicken into the egg and then into breadcrumbs, coating both sides well.  Put breaded chicken nuggets on a separate plate.  Repeat until all chicken is breaded.

  5. Turn stove on for the pan with oil to medium.  Place 6-7 pieces of chicken in the oil at a time, monitoring the chicken as it cooks.  Chicken will cook quickly; turn chicken pieces over when sides are lightly brown (about 2m).  repeat for all chicken and set aside on paper towel/plate.

  6. Meanwhile, take a large pot and fill with water.  Place on stove. Turn flame onto high to boil water. Add salt pasta to boiled water and cook for time described on package (9-10m).  Drain pasta and set aside.

  7. Take chopped garlic and 3 tbsp of butter and add to pan that chicken cooked in.  Heat on medium-low flame and melt butter, sautéing the garlic.  Add chicken back into garlic-butter sauce and stir.  Add in pasta and stir to coat all noodles. Serve immediately.

Recipe Notes

We used fresh ricotta to add to the pasta on top, if this fits your fancy, feel free to do so!