How To Cook Delicious Filipino Style Shrimp Scampi
Delicious Filipino Style Shrimp Scampi - The key in making a successful dish is time. Make sure that the pasta is cooked al denote do not overcook the shrimps, and try to reduce the sauce for optimum flavor. I recommend you to follow the package instructions in cooking the linguine as stated in this Shrimp Scampi Recipe – some brands have different cooking time.
I used precooked shrimps for this Shrimp Scampi Recipe not because it is necessary, but rather of availability. Using packaged precooked shrimps also saves you time in cleaning-up. If you are fortunate enough to have fresh shrimps around, make sure to remove the shells and veins before cooking. Like squids and other seafood, shrimps tend to shrink when cooked longer than the usual. Make sure to cook your shrimps accordingly. For example, it will take about 3 to 4 minutes to cook medium shrimps while large ones takes 5 to 6 minutes.
I used precooked shrimps for this Shrimp Scampi Recipe not because it is necessary, but rather of availability. Using packaged precooked shrimps also saves you time in cleaning-up. If you are fortunate enough to have fresh shrimps around, make sure to remove the shells and veins before cooking. Like squids and other seafood, shrimps tend to shrink when cooked longer than the usual. Make sure to cook your shrimps accordingly. For example, it will take about 3 to 4 minutes to cook medium shrimps while large ones takes 5 to 6 minutes.
 |
| Delicious Filipino Style Shrimp Scampi |
Do you like seafood? How about trying this quick and easy Shrimp Scampi Recipe?
I like this Shrimp Scampi Recipe because it is simple to prepare and the outcome is something that you will be proud of. You might have tried other Shrimp Scampi Recipe prepared using different methods. Let’s not waste time doing fancy things in preparing this dish. All you need are the ingredients, a little cooking know how, and determination to successfully complete the process. Let me show you how.
I like this Shrimp Scampi Recipe because it is simple to prepare and the outcome is something that you will be proud of. You might have tried other Shrimp Scampi Recipe prepared using different methods. Let’s not waste time doing fancy things in preparing this dish. All you need are the ingredients, a little cooking know how, and determination to successfully complete the process. Let me show you how.
Delicious Filipino Style Shrimp Scampi Ingredients
- 1 lb medium to large shrimps, shelled and defined
- 1 lb linguine cooked according to package instructions
- 1/2 cup white wine
- 2 teaspoons garlic, minced
- 1/2 cup clam juice
- 1 1/2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 tablespoons flat leaf parsley, chopped
- 1/4 cup butter
- salt and pepper to taste
SHRIMP scampi is a dish so entrenched in the Italian-American vernacular that until the day I decided to make it, I did not realize that I didn’t know what it was.
Delicious Filipino Style Shrimp Scampi Steps And Methods For Cooking.
- Heat olive oil in a pan.
- Add garlic and cook for 20 seconds.
- Pour-in the clam juice and white wine. Stir and let boil.
- Add salt, pepper, and shrimps. Cook for 3 to 4 minutes.
- Remove the shrimps one by one. Meanwhile, reduce the sauce (this is done simmering the sauce for a few minutes). Turn the heat off.
- Add butter and stir. Put-in lemon juice and parsley.
- Arrange the cooked pasta in pasta bowls. Top with shrimps and pour the sauce over.
- Eat And Share This Learning Recipes
Delicious Filipino Style Shrimp Scampi Additional Trivia
Shrimp scampi is a wonderful pasta dish that includes the use of some type of pasta along with different types of shrimp. Usually, large shrimp are used for the dish although it is possible to make use of smaller or popcorn shrimp in the recipe. Along with the pasta and shrimp, the preparation of shrimp scampi generally includes such ingredients as butter, white wine and garlic.
While shrimp scampi is sometimes thought of as being an elegant dish, the fact is that a basic recipe can be prepared using a skillet and a pot for the pasta. After melting the butter in the skillet, the defined shrimp are sautéed in the skillet. As the shrimp begin to firm and take on a pink hue, other ingredients are added to help create a thin sauce. One simple recipe for the sauce includes lemon juice, a dash of white wine, and green onions and finely chopped parsley to taste. Since the shrimp does not need to cook for very long, the sauce is only allowed to cook for another moment or two.
While the shrimp is the centerpiece of shrimp scampi, the pasta provides a great deal of the texture and the visual appeal of the dish. Linguini or angel hair pasta are favorite options, although thicker spaghetti or even egg noodles can be used to create the bed for the shrimp and sauce. The cooked pasta is drained and arranged on the plate with a slightly hollowed out section in the middle of the bed of pasta. The cooked shrimp and the sauce are placed in the middle section. The presentation can be enhanced by placing a sprig or two of parsley in strategic position.
While the dish does appear elegant, the process is relatively simple and takes very little time to prepare. Dried pasta can be put on to cook while the shrimp and sauce is prepared in the skillet. Purchasing shrimp that is already defined and ready for cooking will also speed up the process. All in all, it is possible to prepare shrimp scampi in as little as ten to fifteen minutes.
This same basic recipe can also be employed with other crustaceans as well. Along with shrimp pasta, a basic scampi recipe works well with various types of shellfish, including lobster tails. While the cooking time for the seafood may vary, the same basic ingredients for the sauce and the options for the pasta remain the same.
Shrimp scampi History
I got the idea to make scampi for dinner while researching recipes circa 1970 for a project. Flipping through an old-school Italian cookbook complete with red-checkered tablecloth cover, I noticed a photo of fat, pink, head-on shrimp displayed on a platter adorned with green grapes and a pear. Fried scampi, the title read. The recipe called for only three ingredients: jumbo prawns, olive oil and garlic. Huh, I thought as I took in the strangeness of pre-Martha Stewart food styling, doesn’t shrimp scampi always have butter, and isn’t it served over pasta?
I got the idea to make scampi for dinner while researching recipes circa 1970 for a project. Flipping through an old-school Italian cookbook complete with red-checkered tablecloth cover, I noticed a photo of fat, pink, head-on shrimp displayed on a platter adorned with green grapes and a pear. Fried scampi, the title read. The recipe called for only three ingredients: jumbo prawns, olive oil and garlic. Huh, I thought as I took in the strangeness of pre-Martha Stewart food styling, doesn’t shrimp scampi always have butter, and isn’t it served over pasta?
I asked a colleague what she thought shrimp scampi was, and she quickly said “garlic shrimp with some kind of breading.” Another friend posited shrimp in garlicky tomato sauce.
If shrimp scampi is such a classic staple of Italian restaurants, why didn’t any of us know what it was?
Thanks to a quick Internet search that I then confirmed in Lidia Bastianich’s authoritative book, “Lidia’s Italian-American Kitchen” (Knopf, 2001), I learned that shrimp scampi is one of those creations in which immigrant cooks adapted Italian techniques to American ingredients.
If shrimp scampi is such a classic staple of Italian restaurants, why didn’t any of us know what it was?
Thanks to a quick Internet search that I then confirmed in Lidia Bastianich’s authoritative book, “Lidia’s Italian-American Kitchen” (Knopf, 2001), I learned that shrimp scampi is one of those creations in which immigrant cooks adapted Italian techniques to American ingredients.
Scampi are in fact tiny, lobster-like crustaceans with pale pink shells (also called langoustines). One traditional way of preparing them in Italy, Ms. Bastianich writes, is to sauté them with olive oil, garlic, onion and white wine. Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations like adding tomatoes, breadcrumbs, or, as Ms. Bastianich does, tarragon.
As I saw it, this meant I was free to interpret shrimp scampi pretty much any way I wanted. And I wanted my scampi to be something buttery and rich, with pan drippings intense enough to act as a sauce for pasta, or to make a tasty bread sop reminiscent of the other dish I associate with melted butter and garlic: escargots à la bourguignonne. If I could come up with a scampi sauce as addictive as snail butter, I’d be one very happy cook.
As I saw it, this meant I was free to interpret shrimp scampi pretty much any way I wanted. And I wanted my scampi to be something buttery and rich, with pan drippings intense enough to act as a sauce for pasta, or to make a tasty bread sop reminiscent of the other dish I associate with melted butter and garlic: escargots à la bourguignonne. If I could come up with a scampi sauce as addictive as snail butter, I’d be one very happy cook.
So I started with shrimp sautéed in butter, garlic and parsley. Taking Ms. Bastianich’s cue, I decided to add white wine, just a little bit of something really good that I could also drink with dinner. The acidity would help balance out the richness and lighten the sauce. Upon reflection, I also decided that since most of the recipes I came across used olive oil, maybe I should include that too, for more complexity.
Gathering my ingredients, I started to cook. I melted the butter with the olive oil and added the garlic, which released its heady scent as soon as it hit the hot fat. It smelled comforting and familiar, and reminded me of the other ingredient I often add to a pan of garlicky olive oil — crushed red pepper flakes. On a whim, I threw some in with the wine, then tossed in shrimp that I had shelled but not defined.
Gathering my ingredients, I started to cook. I melted the butter with the olive oil and added the garlic, which released its heady scent as soon as it hit the hot fat. It smelled comforting and familiar, and reminded me of the other ingredient I often add to a pan of garlicky olive oil — crushed red pepper flakes. On a whim, I threw some in with the wine, then tossed in shrimp that I had shelled but not defined.
A quick digression. Unless my shrimp are jumbo-size, with perilous, inky stripes running down their backs, I never bother deceiving.
I learned this from my mother, who also doesn’t clean out the goop from under flaps of soft-shell crabs. When you’re the cook, you get to do what you like.
You could even leave on the shrimp shells and heads, as that 1970s photograph attests. It will make some pretty greasy work for your guests, but the shrimp will have an especially deep, saline taste.
I learned this from my mother, who also doesn’t clean out the goop from under flaps of soft-shell crabs. When you’re the cook, you get to do what you like.
You could even leave on the shrimp shells and heads, as that 1970s photograph attests. It will make some pretty greasy work for your guests, but the shrimp will have an especially deep, saline taste.
Either way, once the shrimp are added to the pan, the trick is to cook them just long enough that they turn pink all over, but not until their bodies curl into rounds with the texture of tires. This took about 3 minutes. Meanwhile, I tasted the sauce and decided that more acidity was required. A squeeze of lemon perked everything up without diminishing the essential butteriness.
And there I had it, my version of shrimp scampi, a classic Italian-American dish as interpreted by a Jewish-American cook. What could be more authentic that that?
And there I had it, my version of shrimp scampi, a classic Italian-American dish as interpreted by a Jewish-American cook. What could be more authentic that that?
Learn How To Make Delicious Filipino Style Shrimp Scampi