Michelle’s Shrimp Scampi
Ingredients
About this Recipe
2 lbs wild caught shrimp (16-20 count)
3 T Joe’s SuperFuzed Roasted Garlic Herb Oil
3 T Butter
3 cloves fresh garlic, pressed
1 large shallot, sliced thin
½ Cup white wine (like a chardonnay – definitely nothing sweet)
1 Small bottle clam juice
½ T red pepper flake (optional for additional heat)
Sprinkle of sugar (to enhance browning; not for flavor)
1 Lemon to finish
1 lb pasta (fresh is best)
2 T fresh chopped parsley and little thyme (optional)
Freshly grated Pecorino Romano
A definite fan favorite! Easy and fast to prepare. And super yummy. Recommend you have some rustic bread on hand. Your guests will draw straws for the privilege of slopping up any sauce left in your cast iron at the end!
Directions
Clean/de-vein shrimp. Place on paper towels, flat, to soak up moisture (top with paper towels too). Put in fridge until ready to cook.
In cast iron (preferred), melt Joe’s Oil and butter until lightly sizzling. Sprinkle shrimp lightly with sugar and (optional) red pepper flake. Sizzle shrimp on both sides in batches until just under done. Remove shrimp to large bowl; set aside. Brown shallot and garlic. Deglaze with wine. Reduce by half. Add clam juice. Reduce by half. Add shrimp back to pan, squirt well with fresh lemon, and sprinkle with fresh herbs. Toss lightly with cooked (al dente!) pasta. Top with Romano. Serve with salad and crusty bread. Mangiare!
About this Recipe
A definite fan favorite! Easy and fast to prepare. And super yummy. Recommend you have some rustic bread on hand. Your guests will draw straws for the privilege of slopping up any sauce left in your cast iron at the end!
Ingredients
2 lbs wild caught shrimp (16-20 count)
3 T Joe’s SuperFuzed Roasted Garlic Herb Oil
3 T Butter
3 cloves fresh garlic, pressed
1 large shallot, sliced thin
½ Cup white wine (like a chardonnay – definitely nothing sweet)
1 Small bottle clam juice
½ T red pepper flake (optional for additional heat)
Sprinkle of sugar (to enhance browning; not for flavor)
1 Lemon to finish
1 lb pasta (fresh is best)
2 T fresh chopped parsley and little thyme (optional)
Freshly grated Pecorino Romano
Directions
Clean/de-vein shrimp. Place on paper towels, flat, to soak up moisture (top with paper towels too). Put in fridge until ready to cook.
In cast iron (preferred), melt Joe’s Oil and butter until lightly sizzling. Sprinkle shrimp lightly with sugar and (optional) red pepper flake. Sizzle shrimp on both sides in batches until just under done. Remove shrimp to large bowl; set aside. Brown shallot and garlic. Deglaze with wine. Reduce by half. Add clam juice. Reduce by half. Add shrimp back to pan, squirt well with fresh lemon, and sprinkle with fresh herbs. Toss lightly with cooked (al dente!) pasta. Top with Romano. Serve with salad and crusty bread. Mangiare!