Large shrimp smothered in garlic and wine is an Italian American classic. To Italians, scampi is a small lobster called a prawn. However, in America scampi became a term for the sauce that goes with this shrimp dish. For this quick Shrimp Scampi, I teamed red vermouth, garlic and parsley with the shrimp.
Basil and olive oil tossed with linguine makes a quick side dish.
HELPFUL HINTS:
- Dried linguine can be used instead of fresh. Boil for 8 to 9 minutes.
- The quickest way to chop parsley and basil is to snip the leaves with a scissors.
Shrimp Scampi
Yield 2 servings. Recipe by Linda Gassenheimer
2 teaspoons olive oil
3 garlic cloves, crushed
3/4 cup red vermouth
3/4 pound large shrimp, shelled and deveined
Several drops hot pepper sauce
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Heat olive oil in a large nonstick skillet over medium-high heat and add garlic and vermouth. Cook 2 minutes. Add shrimp. Cook 2 to 3 minutes until shrimp are pink. Add hot pepper sauce and salt and pepper. Remove shrimp. Raise the heat and reduce sauce by half. Serve the sauce over the shrimp.
Basil Linguine
Yield 2 servings.
1/4 pound fresh whole wheat linguine
2 teaspoons olive oil
1/2 cup fresh basil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Bring a large saucepan with 3 to 4 quarts water to a boil. Add linguine and boil 2 to 3 minutes for fresh linguine, 8 to 9 minutes for dried. Remove 1 tablespoon cooking water to a bowl and reserve. Add olive oil to the bowl. Drain linguine and add to bowl with reserved water and olive oil. Toss well. Add the basil and salt and pepper. Toss and serve.
Per serving for the meal: Total Calories 573, Total Fat 11.6 g, Saturated Fat 1.7 g, Monounsaturated Fat 4.7 g, Sodium 505 mg, Cholesterol 276 mg, Total Carbohydrate 55.5 g, Fiber 5.6 g, Sugars 8.6 g, Protein 42.6 g, Potassium 746 mg, Phosphorus 572
