Updated: Jul 5, 2019
You've undoubtedly had shrimp scampi before, but we bet you've never tried it using Vickie's Mobile Seafood homemade herb butter. And of course it will taste best with . . . Garden of Esther fresh pasta!
4 garlic cloves - 2 grated, 2 thinly sliced
1 tsp kosher salt
3 TB olive oil, divided
1 lb large shrimp from Vickie, peeled and deveined
1/4 tsp red pepper flakes
1/4 cup dry white wine
1 TB fresh lemon juice
1/4 cup Vickie's herb butter
3 TB chopped parsley
2 TB freshly grated parmesan
1 package Garden of Esther pasta - we recommend the garlic-basil linguine but you can choose your favorite
Whisk the grated garlic, salt, and 1 TB oil in a large bowl. Add shrimp, toss to coat, and chill, uncovered, 30-60 minutes. (Don't skip this step!)
Heat remaining 2 TB oil in a large pan over medium heat. Cook shrimp mixture about 1 minute per side, taking care not to brown the shrimp or garlic, until shrimp is pink but slightly underdone. Transfer shrimp to a plate with a slotted spoon, leaving oil in pan.
Add sliced garlic and red pepper and cook while stirring, about 1 minute.
Add wine and lemon juice, stirring occasionally, until reduced by half, about 2 minutes.
Add butter, stirring occasionally, until butter has melted and the sauce has thickened, about 5 minutes.
Return shrimp and any accumulated juices to pan and toss to coat. Cook another 2 minutes, until shrimp are fully cooked.
Meanwhile, prepare pasta according to package directions.
To serve, top the pasta with the shrimp, the sauce, and a sprinkle of parsley and parmesan. #vickies
(Adapted from a Bon Appetit recipe)