Let’s see food differently with the perfect shrimp scampi recipe!
This delicious dish made with succulent shrimps, sizzling butter, fresh arugula, linguine pasta (to name a few) is easy to make and will be sure to make a satisfying home meal that your family will enjoy.
Scroll below and discover how to make this savory dish.
- 1 lbs linguine (or any other pasta)
- 4 tbsp butter (or butter equivalent)
- 4 tbsp extra virgin olive oil, plus more for drizzling
- 2 shallots, finely diced
- Substitute:1/2 red onion
- 4 cloves garlic, shredded
- 1 lbs shrimp, peeled and deveined
- 1 cup white wine, or sherry
- 1/4 cup finely chopped parsley leaves
- 2 large handfuls of baby arugula, roughly chopped
- 2 small chili peppers, finely diced (optional)
- Juice of 1 lemon, plus zest
- Salt and pepper, to taste
- Cutting board
- Cook your pasta to al dente in a pot of salted water. Drain, reserving 1 cup of cooking water.
- Add half of your butter and oil to a pan over medium heat, and add shallots, garlic, and cook until fragrant and beginning to colour. Add shrimp and cook until on medium heat for about 3 minutes.
- Add white wine and simmer for 3 minutes.
- Add al dente pasta, the rest of the butter, olive oil and lemon juice. Add chili peppers, if using.
- Add arugula, lemon zest and salt and pepper to taste.
- Add reserved cooking water if too dry.
- Remove from heat and finish with chopped parsley.
Q&A With Alexandra Lai
Alexandra Lai is the Kitchen Coordinator at The District Kitchen.
WHAT CAN I SUBSTITUTE TO MAKE THIS VEGAN?
AL: You’ll need to make sure that your pasta is vegan; most is, but some have eggs, so you will need to double- check! You can replace the butter with a vegan margarine, or even a coconut oil. I would suggest that white beans would make a lovely vegan substitute for shrimp in this dish, as we already know they taste delicious when complimented by garlic and lemon, which is so prominent in this recipe. You could also use tofu instead of shrimp.
SHOULD I PRESS THE TUFU FIRST?
AL: It depends on the tofu that you get. I usually buy super firm tofu, so that I wouldn’t press that first; we want to leave a little bit of moisture in the tofu to resemble the moisture content of the shrimp. Try it! Let me know which way works better, because I haven’t made this dish with tofu, and I think either way, it will be really fun.
WHICH WINE DID YOU USE?
AL: I am using a Riesling! It is a dry Riesling from Peller Estate. I actually just got this from The Wine Shop yesterday. You can order it online, and they’ll send it straight to your door. Make sure you’re not using a sweet white wine!
CAN I USE A RED WINE?
AL: You could potentially use a red wine. However, it wouldn’t really be a scampi anymore, but that’s ok! If you are using a red wine, those flavours tend to overpower something as delicate as shrimp, so you might want to get heavy handed with some aged cheese as well, and that may help balance the meal.
WHAT BRAND OF OLIVE OIL DID YOU USE?
AL: Wonderful Question! I used Kingston Olive Oil. It’s a picholine. This one is nice because it does have that mild flavour, and because it is a fresh olive oil, it is going to stand up really well to heat.
WHAT IS YOUR FAVOURITE MEAL?
AL: Honestly pizza is one of my favourites! It’s one of those things that you can really tailor to everyone in the room. If I were to say all-time favourite, it’s a dish that my grandmother made. It was made with beef and tomatoes, and lots of vinegar. When I think about nourishing a home, and feeding a family, feeding their souls, I think about that dish and how she put so much effort and love into making sure that it was something everyone would enjoy. That’s the mindset I try to bring into the kitchen every time I cook.
WHAT KIND OF COOK ARE YOU?
AL: According to the teenagers that I teach, I am a short cook. Jokes aside, I would say a little bit of everything. My favourite kind of style to cook is Italian, though I am very partial with Chinese cooking as well.