National Shrimp Scampi Day

29 Apr
Shrimp Scampi Pasta

Shrimp Scampi and Linguine: White wine, butter, garlic, scallions, Cayenne

Happy National Shrimp Scampi Day! Next to National Blueberry Popover Day, today is my favorite national food day of the entire year.

Why you ask? Because nothing beats shrimp scampi. I could turn away from a well made white wine sauce, but the second you mix in shrimpy goodness, I’m hooked.

In celebration of this momentous occasion, I wanted to share my favorite shrimp scampi recipe with you. Try it out and maybe National Shrimp Scampi Day will become one of your favorite days too!

Shrimp Scampi Pasta

Ingredients: (Serves 2-4)

  • 1 box of linguine
  • 1 pound of shrimp
  • 4 tablespoons of butter
  • 4 tablespoons of olive oil
  • 2 scallions
  • 2 cloves of garlic
  • 1/2 cup of white wine
  • 1 lemon (juiced)
  • 1 teaspoon Cayenne pepper
  • salt and pepper to taste

Step 1: Boil a large pot of water. Add olive oil and season with salt. Add linguine and cook until al dente. Set aside.

Step 2: Dice the scallions and mince the garlic.

Diced Scallions

Step 3: Melt 2 tablespoons of butter and 2 tablespoons of oil in a large skillet on medium-high heat. Add the scallions, garlic and Cayenne flakes and saute until translucent (3-4 minutes).

Sauted Scallions and Garlic

Step 4: Add the shrimp to the skillet and season with salt and pepper. Cook until pink (2-3 minutes) then remove from the skillet and set aside.

Shrimp Cooking

Step 5: Add white wine and lemon juice to the skillet and bring to a rolling boil. Add remaining butter and olive oil and mix into sauce.

Shrimp Scampi Sauce

Step 6: Return shrimp to skillet, add linguine and serve.

Shrimp Scampi

Why not join the national celebration and make some shrimp scampi today? I promise, you won’t be sorry.

2 Responses to “National Shrimp Scampi Day”

  1. mikesmarinemom December 25, 2013 at 8:38 pm #

    Reblogged this on mikesmarinemom and commented:
    I love shrimp and shrimp scampi, so this one is one I wanted to share.

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