Moreover, Get the pasta you want without all of the heavy cream! With only 7 ingredients, most of which are always in your fridge or pantry, this recipe is not only quick to put prepare and cook; but wont require an extra trip to the market!
While you can use whatever white wine you have on hand at home, we suggest a crisp, acidity dry white such as Ono Sur Reserva Especial Sauvignon Blanc 2016. This Chilean is dry and crisp, with floral and explosive fruity notes, as well as hints of citrus. It is perfect for both cooking the sauce, and drinking with the finished shrimp scampi!
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This Chilean is dry and crisp, with floral and explosive fruity notes, as well as hints of citrus.
- 1 Package long pasta (Angel Hair, Spaghetti, fettuccine, etc)
- 1/2 cup butter
- 2-3 cloves garlic, sliced or crushed
- 1 1/2 – 2 pounds shrimp, peeled and deveined (fresh is best)
- 1/3 – 1/2 cup white wine
- 3/4 cup dry bread crumbs
- 5 tablespoons Parmesan cheese
- Chopped Parsley for garnish
First, according to the instructions on the package; cook the pasta al dente. (Always use salted water)
Drain the pasta well.
Secondly, in a large saucepan, melt the butter and carefully saute the garlic until tender. As well, be careful not to burn it, or brown the garlic.
In fact, browning the garlic can release a bitterness not necessary within the Shrimp Scampi.
Third, Add the shrimp into the garlic butter and cook carefully until pink.
Next, pour in the white wine, stirring carefully as you do.
As the white wine evaporates, and the sauce comes together, add the breadcrumbs slowly, little by little; as they thicken the sauce.
Stir until desired sauce thickness is reached.
Top with, or stir in the Parmesan cheese. Stirring it in will give the sauce a stronger cheese flavor, while grading it over the pasta on the plate simply adds the hint of flavor.
Toss the pasta into the sauce and shrimp, add finely chopped parsley.
Stir well and serve!
Tips For Shrimp Scampi
For this shrimp scampi, you can use whatever white wine you have on hand. A dry white wine will add more crispness to the sauce, whereas a fruitier wine, such as many pinot grigio’s will add a different depth of flavor than an acidic wine.