Shrimp scampi

[I have WHAT in my yard?]

I searched and you all keep talking about shrimp scampi but none of you give a recipe!!

I need a recipe that does not use vermouth (I don't have any but I do have cooking wine) and makes LOTS of sauce. DH like scampi sauce over his noodles.

Help me gang, I have 1-1/2 lbs of fresh shrimp!

 

[miss_thenorth]

All I do is put in one huge glob of butter in the cast iron skillet, add some chopped garlic, salt and parsley. Heat on low to melt the butter. give a little sprinkle of lemon juice. Saute shrimp until it is pink. toss on pasta. if there is not enough sauce--add more butter.

 

[KatyTheChickenLady]

https://www.backyardchickens.com/forum/viewtopic.php?id=437499

the first shrimp recipe is for scampi - I use rice but you could throw in angle hair or fettucini for a more traditional dish.
good luck and let me know how it goes!

 

[sgtmom52]

Quote:
This is pretty much the same recipe I use. I do add a little olive oil and basil (instead of parsley). I don't measure anything ~ just add to taste ~ we use lots of garlic! Great over angel hair pasta or fettuccine.

 

[I have WHAT in my yard?]

Thanks gang! I threw a whole mess of butter in the skillet, minced a shallot, dumped 4 cloves of minced garlic in there, a couple of big splashes of lemon juice (that was bottled) and diced in some fresh parsley (I still have herbs growing in pots in my basement near the window. They aren't really happy, but they're alive!) THen I tossed in the shrimp like you said added ground peppers mix and sea salt to taste. I threw it over fettucini and a side of broccolli. Put left over biscuits on the table for soaking up the sauce and there were NO left overs!!

So Katy I will be on your thread every week. But, gosh seafood is getting so expensive! Eeeek!

 

[KatyTheChickenLady]

lol, I know last night we had Blue Marlin, I will never admit what I paid for it!
Next time throw in the can of tomatos. it really extends the sauce and it doesn't add the "spagetti sauce" flavor you think it would and it compliments the parsley & garlic so well.