You get 2 recipes in one today! Garlic Butter Cream Sauce and Shrimp Scampi
Over the weekend, I got a pasta maker. Now before this post turns into a giant ad for that pasta maker, let me tell you, I’ve been playing with recipes for pastas (brown rice pasta, coconut flour pasta, German noodle pasta) and have decided to devote an entire post later on to just this very specific niche of recipes. Suffice it to say, I am rarely going to eat store-bought pasta ever again.
For my Shrimp Scampi, I like to find fresh shrimp whenever I can, but that can prove to be very difficult in my landlocked state. In this case, I simply got a bag of large frozen shrimp from the store and thawed them in warm water. Now traditionally shrimp scampi is made with smaller shrimp, but I really wanted to make this a MEAL, so I opted for the larger ones… which, coincidentally were also on sale.
When cooking shrimp, you run the risk of overcooking them, so pay careful attention so they don’t end up rubbery. I find that many people do not like certain foods simply because they are not cooked properly. Here are some tips in order to make them delicious
Tips for cooking Shrimp
- Don’t buy pre-cooked shrimp (especially if you will be adding them to a dish you are cooking
If you buy it pre-cooked, you will almost certainly run the risk of overcooking it. Also, you won’t be able to get all the flavors cooked into the shrimp
- Curled vs Straight
The rule of thumb is that straight shrimp are undercooked and ones that have shifted into a “c-shape” are just right. If they have become an “o-shape,” it’s too late, they’re overcooked.
Don’t just cook frozen shrimp right out of the bag. Set them in some warm water and let them defrost before you cook them. Otherwise, the flavor will be wonky and you also run the risk of cooking them too long.
Garlic Butter Cream Sauce
There are so many directions you could go with a garlic butter cream sauce; depending on the cheeses you add and if you want to take it in the direction of a full-out Alfredo. In this case, I wanted to make it simple. I did not want to have to create a roux and I also wanted to incorporate the shrimp so they picked up some of the flavor of the garlic butter. So I kept it simple.
When cooking with cream, you’ll want to keep the heat on med-low so you don’t burn it. Also, right before you are ready to serve it is when you should add the cheese (so it doesn’t just sink to the bottom and clump up).
Garlic Butter Cream Pasta & Shrimp Scampi
- 1 Cup Chef Shamy Parmesan Basil Garlic Butter
- 1 lb Large Shrimp
- ½ Tablespoon Lemon Juice
- ½ Teaspoon Lemon Zest
- 1 Cup Heavy Cream
- 1 Cup Shredded Parmesan Cheese
- 1 16 oz Package of Angel Hair Pasta
- 1 teaspoon cracked pepper
- ¼ Cup Dry Vermouth (optional)
- Put on a large pot of water to boil. Once it comes to a boil, add pasta and cook until al dente. Save one cup of the pasta water.
- In a large saucepan, melt butter on med-low heat. When butter is fully melted add cream & vermouth (optional). Cook for two minutes, then carefully stir in pasta water.
- Add shrimp and cook on med-high until it's pink and makes a "c-shape"
- Slowly stir in Parmesan cheese until melted. Add lemon juice.
- Remove from heat and gently pour mixture over drained pasta. Sprinkle with lemon zest and cracked pepper.
Pair this with a nice Parmesan Basil Garlic Bread with our Garlic Butter and you’re set!