April 29 National Shrimp Scampi Day #NationalShrimpScampiDay with Charlie finishing up Homeschool this year we’ve amped up his Homeschool Cooking Class to prepare Charlie for when he decides to move out. Which is why we use the Holiday post to get to learn about new foods. Today it’s Shrimp Scampi which neither Charlie or I’ve had.
Since I don’t like Shrimp I would defiantly will pass on trying this recipe but Charlie likes Fried Shrimp and Noodles I hope he will try the recipe out with David. If not I can bless the dish to my sister who loves Shrimp. Or would you like to come for dinner and I can have a sandwich why you try the Shrim Scampi and we can catch up.
Did you know Shrimp Scampi has different meanings around the world. In the U.S. “Shrimp Scampi” is the “menu name” for Shrimp in Italian-American cuisine. Scampi’s served in Garlic Butter, dry White Wine, and Parmesan Cheese. Then the dish is served either with Bread, or with Pasta or Rice. Although sometimes just the Shrimp alone. Most varieties of “Shrimp Scampi” come on Pasta. Consider National Shrimp Scampi Day on April 29th as your opportunity to have Shrimp Scampi any way you like.
NATIONAL SHRIMP SCAMPI DAY ACTIVITIES
- Pick one of the many recipes that are out there to create Shrimp Scampi, today by purchasing the ingredients, and experiment.
- If you have a restaurants close to you walk to your favorite Italian restaurant and enjoy Shrimp Scampi.
WHY PEOPLE LOVE NATIONAL SHRIMP SCAMPI DAY
Shrim Scampi is perfect for busy weeknights, and also works wonders for guests on the weekends.
If you love shrimp AND Italian food, Shrim Scampi works well. If you’re not a Shrimp lover, you can opt for other alternatives like Scallops! Before you ask no, I will also pass on Scallops other than that and the Shrimp this Pasta sounds amazing. The Rice not so much.
Recipe for Shrimp Scampi
Ingredients
Kosher salt
12 ounces linguine
1 1/4 pounds large shrimp, peeled and deveined
1/3 cup extra-virgin olive oil
5 cloves garlic, minced
1/4 to 1/2 teaspoon red pepper flakes
1/3 cup dry white wine
4 tablespoons unsalted butter, cut into pieces
1/4 cup finely chopped fresh parsley
Directions
- Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs. Reserve 1 cup cooking water, then drain.
- Meanwhile, season the shrimp with salt. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, 30 seconds to 1 minute. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 1 to 2 minutes per side. Remove the shrimp to a plate. Add the wine and lemon juice to the skillet and simmer until slightly reduced, 2 minutes.
- Return the shrimp and any juices from the plate to the skillet along with the linguine, butter and 1/2 cup of the reserved cooking water. Continue to cook, tossing, until the butter is melted and the shrimp is hot, about 2 minutes, adding more of the reserved cooking water as needed. Season with salt; stir in the parsley. Serve with lemon wedges.
Thank you,
Glenda, Charlie and David Cates
