Shrimp Scampi

By Dad

This delicious recipe comes from the Brewery Gulch Inn, a wonderful bed and breakfast inn on the California coast near Mendocino. With the link below, you can see the chef cook the recipe and follow along. I suggest you take five minutes to watch the video because seeing it prepared makes doing it so much easier. Measurements are approximate. But you can’t mess up if you get it close. He doesn't add the red pepper flakes in the video and we didn’t eat it that way. If you do want to add the red pepper flakes, they go in right before the shrimp. https://www.facebook.com/watch/?v=248334142950394

Dinner
Prep Time: 30 min
Cook Time: 15 min
Rest Time: 0 min
Total Time: 45 min
Calories: 0
Ingredients
  • 1 Red Pepper (About 1 ¼ Cups) Cut Into A ¼” Dice
  • 2 T Minced Garlic
  • 8 Oz. Chicken Broth
  • Kosher Salt To Taste
  • Fresh Black Pepper To Taste
  • 1 Fresh Large Lemon (1/4 1/2 Cup)
  • ¼ ½ Cup Fresh Chopped Parsley
  • Red Pepper Flakes To Taste
  • ½ Pound Cold Butter (2 Sticks)
  • ½ ¾ Pound Of 21/25 Shrimp (21 25 Shrimp To A Pound). About 8 Per Person (Which Is A Lot).
  • Angel Hair Pasta
  • Grated Parmesan Cheese (The Chef Parmigiano – Reggiano)
Instructions
  1. Under medium high heat add a couple teaspoons of olive oil to a 10-12” sauce pan. Get the oil nice and warm with a shimmer. You don’t want it to smoke.
  2. Create a little round space in middle of the red peppers. Add the all the garlic. Let is sit for a minute and mix it together with the peppers. (Don’t burn the garlic. If you do, throw everything out and start over.) Cook for a minute more.
  3. Deglaze the peppers and garlic with a cup or so of chicken broth (he uses dry white wine). Add about ¼ to ½ cup of the parsley. Bring the mixture to a simmer. Add salt and pepper to taste. Simmer for a couple minutes.
  4. Add the juice of 1 large lemon (¼ - ½ cup). More if you want a bit more bite to it. Stir.
  5. Add red pepper flakes to taste (if desired).
  6. Add the shrimp. Cook them until they just turn pink – around a minute and a half. Turn them over. Cook another minute and a half. (You’re poaching them in the liquid.)
  7. Turn down the heat almost off. Taste for salt and lemon content .
  8. Add about half the cold butter slowly (cold butter thickens up the sauce) a few chunks at a time. Otherwise you get a big greasy mess.
  9. Remove from the heat. Add the rest of the butter slowly. Stir until it melts.
  10. Serve over angel hair pasta covered with parmesan cheese, a few cooled chopped peppers and parsley.
  11. The pasta is prepared according to package directions.
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