Friday, November 30, 2012

Scampi

  Scampi is one of my favorite ways to enjoy fresh shrimp.  A bit of olive oil, garlic, lemon, herbs, a splash of white wine and a good sizzle and it's done.  But this weekend I decided to empty out my refrigerator drawers and make a nice alternative to my traditional scampi as well as clean out the frig.  You know how those many zip lock bags can pile up with half a zucchini or just a few tomatoes in them?  Use any vegetables you have on hand..it's all good.



 Scampi with Vegetables

  • 2 TBLS unsalted butter 
  • 3 TBLS olive oil  
  • 6  garlic cloves , smashed & minced
  • zest of one lemon
  • juice of one lemon
  • 2 tsps fresh oregano, basil, savory & parsley
  • ground black pepper
  • 1/4 cup dry white wine 
  • A pinch of red pepper flakes
  • 1 1/2  cup of mixed vegetables - I used zucchini, roasted red peppers, artichoke hearts, kalamata olives and  3 Roma tomatoes
  • 1 pound of large shrimp
  • 1# linguine

Cook and drain linguine as directed on package, reserving a half cup of pasta water.  Meanwhile, heat olive oil and butter in large skillet, and saute garlic and lemon zest about 30 seconds. Add vegetables, herbs and wine; cook and stir over medium heat until just tender.
Add the shrimp and cook until shrimp turns pink, about 5 to 7 minutes. Add two ladles of pasta water and cook just a few minutes longer. Squeeze the juice of your lemon over the entire dish and season generously with ground pepper. I omit any sea salt, as I find shrimp salty enough on it's own. Spoon over pasta and toss well. Pass the wine and  Enjoy!

8 comments:

Karen said...

Yes, I do know how quickly zip lock bags can overtake the fridge! Ha! One of my husband's favorite meals... looks good!

Aya Katz said...

Good tip for using leftover vegetables creatively!

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