Thursday, March 3, 2011

Cilantro Shrimp Scampi

I have a confession to make.   Pasta is not my thing.  But due to limited time and ingredients, and the fact that my bon vivant husband prefers a light meal before his Tuesday boxing workout, I finally made shrimp scampi again after 2 years.
As classic and scrumptious this dish is, I rarely cook it in consideration for my beloved who thinks shrimps  don't provide him enough protein.  On a regular day, he might require a side of chicken or a piece of steak to go with it.  But since it is a "light" dinner, a side of caesar salad was just the perfect pair.

The ingredients are basic and the cooking time is relatively short.  It takes longer to prep actually.  So do all your chopping and assemble your ingredients before you fire up that pan.  And one more thing, this time instead of using the usual parsley, I used cilantro and green onions for a different spin on the traditional shrimp scampi.

Cilantro Shrimp Scampi

ingredients: (serves 2-4)
1 lb raw shrimp, peeled and devained (I used frozen raw shrimp.  Defrost it first if you have time)
2 tablespoons olive oil
3 tablespoons butter
3 cloves garlic, minced
1/2 cup dry white wine, like chardonnay or sauvignon blanc
2 tablespoons fresh cilantro, chopped
2 tablespoons scallions, chopped
juice of half a lemon
1/3 cup parmesan cheese
3/4 lb linguine
salt and pepper to taste
Note: You may substitute 2 tablespoons chopped parsley for the cilantro and scallions for a more classic approach.

preparations :
Boil water and cook pasta to al dente according to package directions.   Reserve 1 cup of pasta water.

Heat a skillet over medium-high heat.  Add olive oil and 2 tablespoons of butter.

When the butter has stopped bubbling and starts to brown, add garlic.  Cook 1 minute.

Add the shrimp and saute until shrimp just turn pink.  Remove shrimp and set aside.

Pour in wine to the pan and boil, scrapping the bottom of the pan.  Add lemon juice and boil for a couple of minutes to reduce the liquid a little bit.

Add back in the shrimps, cilantro and scallion,  then stir in the last tablespoon of butter.  Heat through then turn off heat.

Add cooked pasta and parmesan cheese into the pan and toss to combine.  If it is too dry, add some pasta water.  Check for seasoning and add salt and pepper if desired.

Serve with garlic bread, caesar salad or tomato soup to complete the meal.

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