I just found out that today is National Linguine Day! Which makes it a perfect day to share with you the recipe I found from Karina at Cafe Delites, Garlic Butter Shrimp Scampi.
First though, a little about Cafe Delites. Karina has been around for several years, and I only just realized how much her recipes are a go-to for me and my family for quick, easy, healthy and delicious dinners. Two of my favorites are the ham and bean soup and honey garlic chicken, which I will share in later posts with you.
Karina has also written a book, in which she shares about her cancer diagnosis, link here: Liberation: Breaking the Chains to Survival and Freedom – a True Story https://www.amazon.com/dp/B0792SB1ND/ref=cm_sw_r_apan_glt_FHNEKXCRYN9DYSAK5Z4VShe is a beautiful writer, and I encourage you to read her book and definitely check out her blog: https://cafedelites.com/
Karina is a cancer survivor, and as I have been diagnosed with Smoldering Multiple Myeloma, I find her strength and honesty encouraging to me personally. I love her courage and opening up about her struggles, and how she has not let that stop her from pursuing her passion for cooking.
What I understand about her philosophy is that she does not use diets, rather healthy and balanced foods and meals, even including desserts that are delicious so that you can still maintain your weight and enjoy life with the food that you actually like to eat. That is exactly how I want to live!
Okay, let’s jump into the recipe.
What you’ll need:
- 2 tablespoons olive oil
- 4 tablespoons butter
- 4-5 large cloves garlic
- 1 1/4 lb (600 grams) large shrimp
- Salt and fresh ground black pepper to taste
- 1/4 cup dry white wine or broth
- 1/2 tsp crushed red pepper flakes or to taste (optional)
- 2 tablespoons lemon juice
- 1/4 cup chopped flat leaf parsley
TIP: For this recipe especially, you’ll want to have everything on hand or, as they say in France, mise en place. This recipe comes together very quickly, and prepping a little bit ahead makes it much easier for you.
First, you’ll want to peel and de-vein your shrimp. To remove bottom portion of shell,Squeeze with thumb and forefinger, pull firmly.
Use a sharp knife to de-vein shrimp.
So let’s talk about that for a minute, de-veining shrimp. The dark line that you see in my video shows the digestive tract of the shrimp. While there is no harm in leaving it in, I definitely prefer to remove it. To use a very sharp knife and slice down and remove it, easy peasy!
Next, we’ll use the garlic press to mince 4-5 cloves of garlic.
Now to chop enough flat leaf or Italian parsley to make 1/4 cup.
Heat your olive oil and two tablespoons of butter in a large skillet.
Add garlic and saute just until fragrant, this shouldn’t take more than a minute.
Add in wine, salt, black pepper and red pepper, if using.
Add in your shrimp and saute for a couple of minutes on each side. Simmer for a couple of minutes more, just until your shrimp is cooked through. Please do not overcook your shrimp! If you do, it will become very chewy, and we do
Stir in the remaining butter, press half a lemon into the sauce which should give you about two tablespoons lemon juice.
Stir in your parsley!
Since today is National Linguine Day, I’m serving this over linguine, of course.
This is such a wonderful recipe, and I again encourage you to go over and visit Karina’s blog, Cafe Delites.
My recipe video is at the bottom of this post.
Listed below are the products I used for this recipe. Please feel free to go to my website to purchase any or all of them here (please note I make commission if you do): https://www.pamperedchef.com/pws/marianielsen
PLEASE NOTE: If you want any of these items, but DON’T want to pay full price, I would be happy to help you with a party on our NEW platform TABLE, so that you can get some products FREE and discounted! For the month of September, 2021, anyone who hosts a party with me on TABLE will be entered to WIN the Enameled Cast Iron Skillet! Let’s make great food together!