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Old 04-24-2012, 09:15 AM   #1
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How Do You Prepare Your Shrimp Scampi?

how do you prepare your shrimp scampi ?

Good Afternoon,

Would enjoy hearing from those fans of this dish, as to how you prepare. Here is our lush with garlic, simple to prepare and indulgent family recipe:


1/4 cup Evoo
1 pound deveined fresh large shrimp or prawns
4 large garlic cloves left unpeeled and forced through a garlic press
1/2 tsp. dried red hot chili pepper flakes
1/2 cup dry white Italian wine
1 tsp. salt
1/2 tsp. freshly ground black pepper
5 tblsps. herbed butter ( basil & oregano & parsley prepared butter - see Polished Topaz´s thread on how to´s in the Dairy Section )
1 pound of Barilla Italian dry Capellini called Angel Hair in English
1/2 cup chopped finely Italian Parsley herb

1. bring an 8 quart pot of salted water to boil
2. heat the Evoo in a 12 Inch heavy skillet over moderate to high heat until hot, however, not smoking and sauté the shrimp, turning over only once, until just cooked through ( light coral rose ) about 2 minutes in total
3. transfer the shrimp with a slotted spoon to a large bowl
4. add garlic to the same skillet along with the red chili pepper flakes, white wine, salt and black pepper and cook over high heat stirring 1 minute
5. add the butter to the skillet and stir in the shrimp and remove skillet from the stove
6. cook the angel hair until just tender 3 minutes
7. reserve 1 cup capellini cooking water
8. drain angel hair in a colander
9. toss the capellini well with the shrimp and chopped parsley in large bowl and add "a little little bit" ( 1 or 2 tblsps ) of the capellini cooking water

SERVE with crusty hot oven baked bread, or hot garlic bread, a Prosecco white sparkling wine or Italian dry white still wine; and Pecorino or freshly grated Reggio Parmesan Parmigiana cheese *** optional.

ENJOY ... and set a place for intrigue, serve a viewpoint and a wonderful fact, and simmer a good uplifting conversation by candle light.

Our Adage: At the table, one is always happy, or do not sit down.

Margi Cintrano.


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Old 04-24-2012, 09:32 AM   #2
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we do scampi much the same as you. We use less pepper flakes, and add the juice of a half lemon and butter at the end of cooking. Angel hair is my favorite pasta be it fresh or dry. thanks for sharing your recipe with us.

HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
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Old 04-24-2012, 10:20 AM   #3
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Kadesma, Good Afternoon,

Thanks so much for sharing your recipe. Like the idea of the drizzle of lemon and the Butter at the end ... Thanks for the idea.

Kind regards and thanx for posting.
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Old 04-24-2012, 11:10 AM   #4
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Skampi BuzaraClick image for larger version

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I was married by a judge, I should have asked for a jury.
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Old 04-24-2012, 12:04 PM   #5
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Margi, I too add lemon & butter at the end of cooking also 1/2 teaspoon of pimenton ahumado (smoked paprika). Adds a little color.
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Old 04-24-2012, 03:36 PM   #6
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Margi, your recipe is very much like the one I use. The only difference I see is that I like to add a squeeze of lemon (or lemon zest) just before plating.

Also, I don't always eat it with pasta. Sometimes I just like scampi all by itself.
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Old 04-24-2012, 08:34 PM   #7
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Same basic recipe, I've swapped out the wine for lemon juice added at the end. This was the dish that won Shrek over.
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Old 04-24-2012, 08:45 PM   #8
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I usually avoid dishes that have alcohol in them. But Shrimp Scampi if made properly and the alcohol is cooked out so that I don't taste it, it is my favorite pasta dish. But if I can taste even a hint of the alcohol, it has ruined the whole meal for me. I like the idea of swapping the wine with lemon. Then I have no problem.
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Old 04-25-2012, 01:23 PM   #9
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Thumbs up From Margi: Thanks for all the lovely feedback

To All The Posters,

Thanks again for all the lovely feedback, suggestions given and all the

input you always provide on my posts.

Appreciate all.

The Dvd from Bolas on his Croatian version ... Stunning too ! ... They look like CRAYFISH = " CIGALAS " ...

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Old 04-25-2012, 01:24 PM   #10
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Princess Fiona,


Great anecdote ... thanks for sharing.


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