Type: MAIN DISH
Suitable to: shrimp, lobster-tail, crab, Giant Prawn, or scallops.
In some countries, shrimps themselves are referred to as “scampi.” To lessen the confusion, we’ll define scampi as “with butter, oil, and garlic.”Quick-cooking seafood “scampi”-style makes a wonderful pasta sauce. Adding a vegetable to the mix completes the dish.
Large heavy-bottomed skillet or shallow saucepan
2 cups raw whole shrimp, or other shellfish cut in bite-sized pieces
½ stick butter
3 Tbsp. olive oil
2 cloves garlic, crushed or minced
½ cup fish stock
Juice of 1 fresh lemon
¼ parsley, minced
Parmesan or romano cheese, fresh grated, if you like pasta with cheese
Pasta of choice, al dente (cook while seafood sauce is cooking)
Melt butter in oil over medium heat, add garlic and cook till translucent.Add shrimp or other shellfish. Stir to coat with butter/oil mixture. Add fish stock, simmer till shellfish is just done.
Drain pasta, mound on plates, add scampi sauce. Top with parsley. Add cheese if you like.