Wild Gulf Scampi Al Forno

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Cooking dinner for your sweetheart this Valentine’s Day doesn’t have to be complicated. You can cook an impressive dish that is rich in flavor. Just follow these instructions and don’t forget the wine!
 
Purchasing shrimp that is already deveined and dried pasta will also speed up the process. While this dish appears elegant, the process is simple and it possible to prepare it in as little as fifteen to twenty minutes. Dried pasta can be put on to cook while the shrimp and sauce are prepared in the skillet.
 
While the shrimp is the centerpiece of shrimp scampi, the pasta provides a great deal of the texture and the visual appeal on the dish. Linguini and angel hair pasta are favorite options.
 
This same basic recipe can be employed with various other types of shellfish, including lobster tails, along with pasta. While the cooking time for the seafood may vary, the same basics ingredients for the sauce and the options for the pasta remain the same.
To succeed realizing it, I recommend only you beware of overcooking both the shrimp and the pasta, and should use the freshest shrimp and garlic as well as quality pasta. This doesn’t mean frozen shrimp are out.
 
INGREDIENTS:
1 lb angel hair
2 tablespoons olive oil
1 lb large shrimp, peeled and deveined
4 glove garlic, minced
1/2 teaspoon red crushed pepper (optional)
1 lemon, juiced plus 1/2 lemon zested
1/2 cup dry white wine
5 tablespoons butter
1/2 cup chopped parsley
 
 
DIRECTIONS: First, boil the water in a large pot over medium heat. Add the pasta to boiling water and cook till al dente. As the Italian say, so it bites back when eaten.
 
Meanwhile, heat a large 12 in skillet over medium-heat. Add the olive oil and sauté the deveined shrimp and sauté for a minute or two. As shrimp begin to firm and take on a pink color, remove to plate and reserve. Add the garlic and red crushed pepper to the skillet, then sauté until the garlic is fragrant, about a minute. Add white wine, lemon juice and a ladle full of the pasta cooking water, and then raise the heat to high. The sauce is only allowed to cook for another minute or two. Return the shrimp to the skillet, whisk in the butter, then turn off the heat.
Drain the pasta in a colander, add it to skillet, along with chopped parsley and toss. Adjust the seasonings with salt and pepper to taste. Transfer to a serving platter and serve immediately. ENJOY!
 
Recipe is courtesy of Chef Aziz of Traditions on the Beach located at 3111 West Gulf Drive in the historic Island Inn. For more information or to make a reservation call 239.472.4559 or visit www.TraditionsOnTheBeach.com.