Wednesday, April 21, 2010

Shrimp Scampi

I made Shrimp Scampi for dinner tonight.  I really never thought i would be saying this, but i made and ate, Shrimp Scampi, okay well i ate everything but the Shrimp, lol.
I don't like any seafood.  The smell of fish makes my stomach turn.  But i'm married to a man who happens to love seafood, ironic, huh...  So i have been contemplating making him a seafood dish, but something i wouldn't mind eating either.  And if macaroni's involved, then i usually love it.  I have always wondered where the Scandinavian side of me will ever come out .  I am 1/2 Scandinavian and 1/2 Italian (Sicilian)  I love everything Italian, the food, the music, the language.  But the part of me that's Scandinavian, the part that should love seafood is not there at all.  I love and respect each part of who i am.  Just an interesting note, my husband is Scandinavian, German, and Italian, but I've never met another person that has no absolutely no Italian in them at all, but loves garlic as much if not more than me....i'm such a proud wife :)

Shrimp Scampi
  • 1 pound of linguine
  • about 15 -20 shrimp 
  • 5 - 6 cloves of garlic
  • 3 tablespoons of butter
  • 2 tablespoons of olive oil
  • 2 fresh lemons
  • Pecorino Romano cheese
  • red pepper flakes
  • fresh parsley
  • salt and pepper
In a large stockpot or pasta pot cook 1 pound of linguine.
And in a large heavy pan, melt butter and oil.  Once that is melted, throw in your garlic, let cook for 2 minutes.  Then throw in your shrimp (cooked peeled de-veined) season with salt and pepper.  Cook the shrimp for about 3 minutes on each side.  Then, and this is an important step, move pan off the heat, you don't want to overcook your shrimp.  Put cooked macaroni in heavy pan with the shrimp, and toss.  At this point, you can zest 2 lemons and squeeze the juice of 2 lemons in with the pasta and shrimp.  Add your red pepper flakes, and fresh parsley.  And of course the cheese, then toss until everything is combined and coated.  And if you want to be super fancy use another lemon and put slices on plate. Serve and enjoy!!

Which part of your heritage defines you more?
And what part would you like to learn more about?


  1. this blog post is making me hungry!
    Looks great!

  2. Surely looks delectable! Tempting!

    Stopping by from SITS..

  3. Looks delicious, so when are you making me some

  4. Looks delicious!!! Thanks for sharing the recipe! I have to admit - I have looked through a lot of your recipes and (1) love them all (2) am trying to reduce fat in them and recreate a few for my healthy eating website...if/when I post I will link back to my inspiration - YOU!

    I have to be honest...I have absolutely no clue as to my family has some Native American - Cherokee and Scottish way back there...but that is as far as my immediate family ever told me. I kind of consider myself a typical southern All American Gal. :-) I love ALL foods and ALL cultures!

  5. oh, yummy, great job!! anne

  6. This is a dinner I absolutely love. The combo of shrimp and pasta is the best!

  7. I'll definitely eat the shrimp that you don't like!
    I'm scotch/english. I would love to learn more about both, especially since there's a town outside of London with my family name! Of course...the British are not really known for their food...

    Stopping by from SITS!

  8. I love scampi. The fact that its simple to make, but the flavors are there. The butter and shrimps really goes well together.... Dropping by from SITS!!