The husband used to make this in mass quantities when he worked at the old-folks home, but he wasn’t allowed to use wine. I certainly like our combined version with a little spice and some alcohol to boot. Shrimp, in any form, can never be bad. I <3 shrimp. Plus, I made great rosemary bread in the bread machine the other day and it tastes great with the scampi sauce.

Ingredients:
1 lb shrimp, tails and peels removed
2 cloves garlic, chopped finely
1/4 c. white wine
3/4 c. chicken broth (or veggie would work, too, or even water in a pinch but not my 1st choice)
4 Tbs butter
1 red bell pepper, chopped *very* fine (well, not food processor fine, but small)
pinch red pepper flakes

Melt butter in non-stick pan. Add red pepper flakes, garlic, and shrimp. Stir until shrimp is mostly cooked through. Add wine and allow to mostly cook off. Add red pepper and broth, stir to combine, continue cooking 3-5 minutes to allow flavors to combine. Serve over your pasta of choice (we like angel hair or thin spaghetti.) Tonight, we added some chopped chives for color (ooooh, pretty.) Leftovers might need some salt as the noodles tend to absorb that.

Bonus rosemary bread recipe:
This tastes a lot like the bread you get at Macaroni Grill. Serve it up with some olive oil. I’m sure you could also make it “the old fashioned way” but I love my (Bob’s) bread machine.

Ingredients:
1 cup water
3 tablespoons olive oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons salt
1/4 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1 tablespoon dried rosemary
2 1/2 cups bread flour
1 1/2 teaspoons active dry yeast

Add ingredients in order directed by machine manufacturer. Set to 1 1/2 lb. white loaf. Start ‘er up.

This entry was posted on Wednesday, January 23rd, 2008 at 6:02 pm and is filed under pasta, recipes, shrimp. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.