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Shrimp Scampi

Yesterday was craaaazy. Ok, maybe not that crazy at all but I was in a bit of a tizzy when I walked out of the grocery store in the rain and my car decided it didn’t want to start. It was just great.

But of course, Tyler was my knight in shining armor and came and saved the day. But I got it all squared away with some help from my wonderful parents and am back in business. So, I apologize for my absence but never fear, Spicy Richmond is here.

Too cheesy?

In other news, a few nights ago I shared with y’all via Facebook that Chef Tyler was cooking me dinner and I’m finally getting around to sharing it with you.  It’s always such a nice treat to hand over the reigns and let him cook for the night! 🙂

It wasn’t even something easy like spaghetti or anything either. He made Shrimp Scampi! He’s awesome, I know. Sorry ladies, he’s taken.

Typically Shrimp Scampi would be served over linguine or angel hair pasta but, in an effort to cut back on some carbs, we opted to eat it sans noodles and man was it delish!

Shrimp Scampi
Adapted from Tyler Florence

  • 4 tablespoons butter
  • 4 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 cloves garlic, minced
  • Pinch red pepper flakes
  • 1 pound shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper
  • 1/2 cup dry white wine
  • Juice of 1 lemon
  • 1/4 cup finely chopped parsley leaves

In a large skillet, melt 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat.

Saute garlic and red pepper flakes for about 3 to 4 minutes. Season the shrimp with salt and pepper and add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm.

Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Serve immediately.

This reheated wonderfully the next day and I had it over a salad which was great. Since I had a good amount of shrimp left, some of my co-workers enjoyed it too! And of course they were all jealous of how awesome of a cook Tyler is.

2 responses »

  1. isn’t it the best? it looks delicious and this is such a coincidende, today I ate shrimp scampi but with spaghetti, simply amazing

  2. Balsamic vinegar adds a nice flavor.


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