Wednesday, June 29, 2011

Summer Scampi

Summer Scampi
Serves: 3-4
OBJ: TCW be able to take advantage of summer’s freshest ingredients

8 ounces linguini or spaghetti
14 extra large shrimp, cleaned and deveined
1 TBS unsalted butter plus 1 tsp for later use
1 TBS extra virgin olive oil
½ C dry white wine (I use Pinot Grigio, but use what you booze!)
1 lemon, quartered, seeds removed
1 head of roasted garlic (see below)
1 tsp dried parsley
2 zucchini, sliced thin and then quartered
1 pint cherry tomatoes, halved
S & P
 ¼ C Freshly Grated Parmesan cheese


1. Preheat oven to 300 degrees for bread to heat up for later dunking!
2. Boil a large pot of salted water and cook linguini to package directions
3. Meanwhile, in a large sauté pan, heat and stir oil (1 TBS), butter, a pinch (about ½ tsp) S & P, roasted garlic squeezed out of cloves  and parsley over medium flame
4. Add shrimp and let cook, about 4-5 minutes (Shrimp will be pink when cooked)
5. Using tongs remove shrimp from pan to a separate bowl and loosely cover with foil
6. Add wine and juice from lemon to pan and turn heat to high flame, scrape the bottom of pan and let wine cook down/reduce for 3-5 minutes
7. Add cherry tomatoes, zucchini,  ¼ C boiling pasta water , another generous pinch S & P, and lower flame to medium low
8. Cover pan for 10 minutes (at this point add your pasta to boiling water)
9. Uncover pan, use a fork to “break” tomatoes and stir sauté
10. Add the shrimp back to sauté, 1 tsp butter, and top with drained pasta
11. Toss generously and sprinkle with grated cheese
12. Serve it up and enjoyJ

Roasted Garlic:
1. Preheat oven to 425 degrees
2. Cut about ¼ in. off the top of an entire head of garlic (leave skin on!)
3. Place de-headed garlic on a large piece of aluminum foil
4. Sprinkle garlic with 1 tsp salt and 1 tsp pepper
5. Drizzle 3 TBS extra virgin olive oil over garlic
6. Seal foil tightly but leave room inside so that garlic can still wiggle
7. Roast for about 30-35 minutes, let cool in foil

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