Shrimp scampi

A light yet filling dish for summer.
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Shrimp scampi Photo by Stacy Feyer-Salo

In his spare time, Ric Roane, partner with Warner Norcross + Judd, enjoys cooking. He first began his culinary journey at age 10, when his aunt gave him “Betty Crocker’s Cookbook for Boys and Girls.” He and his brother took up cooking for the family at that time. As an adult, Roane’s love of cooking continued. During quarantine, he said he’s been cooking even more, “challenging myself with many new dishes that I developed based upon meals we have eaten at restaurants and while traveling.” Roane shared his recipe for shrimp scampi, a classic Italian-American dish.

Photo by Stacy Feyer-Salo

Ingredients:
1 tablespoon olive oil
2-4 anchovies, minced fine
2 cloves fresh garlic, grated on a microplane grater or crushed with flat of knife and minced finely
1 medium onion cut in thin slices, then cut into half crescents
1 medium sweet red pepper, seeded, chopped into medium dice
1 pound peeled and deveined shrimp size 21-40*
1 tablespoon olive oil
2 tablespoons butter
½ cup fresh Italian flat-leaf parsley minced
1 pound broccoli crowns, cut into flowerettes (steamed or blanched for 3 minutes, drained) OR one 10-ounce bag fresh spinach (microwave in bag for 1-2 minutes until wilted)
Juice of 1-2 lemons plus zest, totaling ¼ cup
1 pound fresh pasta (fettuccini, linguini or pappardelle) — cook according to instructions and drain
½ cup dry white wine
2 tablespoons capers, drained
8 ounces grated Parmesan cheese
Shaved parmesan cheese for passing

Prepare:
Sauté the anchovies in olive oil for 2 minutes until they melt into the oil. Add garlic, onions and pepper and stir fry on medium to high heat for 3-5 minutes until softened a bit.

Turn heat to high and add additional oil, then sauté shrimp for 2 minutes until just cooked — do not overcook or the shrimp will toughen. Add butter and parsley and toss; turn heat down to medium.

Add broccoli or spinach or both and toss thoroughly. Add lemon juice and zest and white wine and toss thoroughly.

Turn off heat and stir in grated Parmesan cheese. Divide prepared pasta between four pasta plates. Spoon shrimp scampi over pasta.

Serve and pass grated Parmesan cheese and fresh cracked pepper at the table.

*Meijer sells wild Patagonia Red Shrimp peeled and deveined 21-40 size in its frozen seafood section. It is my preferred shrimp for this dish.

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