On the Simple Cooking Cooking Show, I teamed up with @Connor.cooks on IGLive to hear his take on Shrimp Scampi. (Video at bottom of post)
Shrimp Scampi is usually made with shallots, garlic, and white wine, but Connor used beer. I tried it too, and the result was almost identical to the wine version, but a touch different- a slight change I couldn’t put my finger on, but nice and mellow. Connor suggests a light beer so I used a Stella.
There may be a flavour difference but I couldn’t detect it! I did like drinking the beer with the pasta though. Shrimp and beer go well together. Next time I’ll add a little spice (Via chile it red pepper flakes) and the beer would cool it down nicely in my mouth.
For his original recipe, head over to his blog: connorcooksfood.com
My version of Shrimp Scampi is below.
Instagram
Chef Joannas: @chefjoannas
Connor: @Connor.cooks
Shrimp Scampi
Ingredients (for 3-4 people)
- 1.5 lb. shrimp
- 16 oz. angel hair
- 1 head garlic, minced
- ⅓ white onion or 2 shallots, minced
- 1/4 cup white wine (or beer)
- 1 lemon
- 3 Tbsp. butter
- 2 Tbsp. veg oil
- 1 tsp. salt
Cherry tomatoes, chopped green onion, parsley for decoration
Directions:
1. First, start boiling water in a large pot.
2. In a large frying pan, heat half of the butter and oil with some of the garlic and shallots. Place half of the shrimp, just a single layer and cook until golden brown and just until the shrimp turn pink. Repeat with the other shrimp. Set aside in a bowl. Be sure not to overcook the shrimp- you will finish cooking at the end. Reserve the pan, put take it off the heat.
3. Boil the pasta.
4. Then, put the pan back on the heat. Deglaze with the wine or beer. Scrape off the bottom to release all the flavor bits or “fond”. Reduce until almost no liquid is present.
4. When pasta its just al dente and liquid evaporated, add the pasta into the frying pan. Add in the shrimp. Toss well until heated throughout. Turn off the heat. Squeeze a lemon over all of it.
5. Serve with halved cherry tomatoes for color, green onion or parsley. Or even parmesan.
