I was watching Food Network Canada the other day and Chef Michael Smith’s shrimp scampi recipe caught my eye! I decided to give it a try since I hadn’t been cooking much and missed the time in the kitchen.
The link above gives you the full recipe but I substituted a few things. Here’s what I used:
- About 4 pieces of shrimp per person (I cooked for 3)
- 2 tbsp butter
- 4 cloves garlic, sliced
- 1/4 teaspoon of chili flakes
- 1/4 cup white wine
- 1/2 cup whipping cream
- 3 portions of pasta (I allotted 1/2 cup uncooked pasta per person)
- 1/2 cup frozen peas
Let’s begin! First get your mise en place ready (fancy word for having everything ready)
1. Get a large pot of water boiling for the pasta and once it’s boiling, drop the pasta in.
2. In a non-stick pan start melting the butter at med-high heat and to the point where it smells nutty and has a browned colour. Keep a close eye on it though because it can go from being brown to burnt real quick!
3. Once the butter is browned, add in the sliced garlic and let it cook out until you can smell the garlic. Next, add in the chili flakes and let that cook for a minute or two.
4. Add in the shrimp and when it turns just a little pink, add in the white wine and let the shrimp cook through, about 3 minutes. Gosh as I’m typing this I’m starting to crave it…
5. Once the shrimp are close to being finished, add in the cream and stir. Once it starts bubbling, bring down the heat to a simmer and let the sauce get thick. At this point, add in the frozen peas as well so they can heat up in the sauce.
6. If your pasta isn’t cooked through yet, cover the sauce until pasta is ready. Once ready, turn the heat back up to low for the sauce and add in the pasta. Stir it through for a few minutes and let the pasta really absorb all that delicious sauce flavour!
Serve and enjoy 🙂