Shrimp scampi à la pietro

Yield: 4 Servings

Measure Ingredient
⅓ cup Olive oil
4 larges Cloves garlic; more or less to taste, minced
1 teaspoon Dill
½ \N Stick butter
½ cup Dry white wine
1½ pounds Medium shrimp; peeled and deveined
8 cups Water; for boiling shrimp
1 pounds Pasta - capellini or linguini
1 pinch Salt; to taste
1 pinch Fresh-ground black pepper; to taste
2 smalls Red chilies; dried, split
3 tablespoons Lemon juice
1 tablespoon Lemon zest
3 tablespoons Fresh parsley; chopped

Boil water. Immerse shrimp with shell on; cook 2 - 3 minutes until pink.

Remove and drain. Let shrimp cool, peel and devein. Split shrimp lengthwise, but leave tail attached (Butterfly).

Bring water to boil in large kettle, add 1 tablespoon of olive oil. Begin cooking pasta when water is at a rolling boil.

In a large skillet, over medium heat, add remaining olive oil and sauté split chiles and garlic. Remove pepper pieces when garlic is golden; add butter. As soon as the butter is melted, add dill and wine.

Add the shrimp. They will reheat and finish cooking very quickly. The pasta and shrimp should finish cooking about the same time. Drain pasta. Toss shrimp with pasta, add lemon juice, zest and parsley. You could also serve the shrimp over the pasta instead of tossing.

Serve with crusty Italian bread, peas and white wine! NOTES : Shrimp in a butter-rich, garlic, lemon and white wine sauce; served with pasta. Italian favorite based on the Greek origin.

Posted to MC-Recipe Digest by Nancy <BNRead@...> on Feb 4, 1998

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