*Shrimp Scampi

Shrimp Scampi is part of the repertoire of classic Italian-American dishes: fresh, garlicky and always a little oily, Shrimp Scampi needs good bread or pasta to soak up that delicious butter and olive oil.

The name "scampi" comes from the European reference to tiny, lobster-like crustaceans with pale pink shells (also called langoustines or Norway lobster) and not to the dish. One traditional way of preparing them in Italy is to sauté them with olive oil, garlic, onion and white wine. Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born.

Scampi is often served as an appetizer with some good crusty Italian bread on the side for sopping up the garlicy sauce. Other appetizer ideas: try it on Toast Points, or sprinkle with bread crumbs mixed with a little olive oil and brown quickly under the broiler. When making this as an appetizer, shell the shrimp but leave the tails on for a "handle."

If serving with pasta, linguine is traditional. Try angel hair pasta for a change, or serve the scampi with rice on the side. Note: one bunch of linguine about the size of a quarter around = 1 serving

If making this for Shrimp Scampi Pizza, adjust recipe for 1/3 or 1/2 shrimp pound shrimp for 2 small pizzas.

1 lb. large 26/30 shrimp, thawed, peeled, and deveined
2 tbsp. extra virgin olive oil
1 tbsp. minced garlic
2 tbsp. butter
2 tbsp. lemon juice
1/2 c. dry white wine
2 tbsp. clam or shrimp broth (more if using as a sauce over pasta - see note below)
2 tbsp. minced fresh parsley
salt
pinch cayenne pepper (or 1/2 tsp. red pepper flakes)
4 cups linguine, cooked (1/2 pound dry)

Combine oil and garlic in a skillet and cook over low heat, stirring occasionally until garlic is golden, about 5 minutes.

Increase heat to medium and add butter, lemon juice, and shrimp in that order. Cook until shrimp turn pink, about 5 minutes. Remove shrimp from skillet with a slotted spoon and set aside.

Add wine and clam broth. Bring to a boil then simmer for a few minutes to reduce the liquid and boil off some of the alcohol. Remove from heat and add cooked shrimp. Sprinkle with parsley, salt and cayenne or red pepper flakes.

Serve over linguine with a garden salad and crusty bread.

Makes 4 servings

Note: Shrimp broth can be made from the shells of the shrimp. Cover with water, bring to a boil, and simmer about 1 hour. For a more flavorful broth, use this recipe.