"Sleep 'til you're hungry, eat 'til you're sleepy."--Unknown

Super Scampi Recipe

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This recipe for Super Scampi, by , is from The Faunce Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Faunce

Category:
Category:

Ingredients:  
Ingredients:  
3 tablespoons extra virgin olive oil (EVOO)
6 cloves garlic, chopped
1 teaspoon crushed red pepper flakes
2 stems oregano, leaves stripped and finely chopped
A generous handful flat leaf parsley, finely chopped
1 cup dry white wine
3 tablespoons butter, cut into small pieces
1 quart chicken stock
2 cups water
2 1/2 pounds large shrimp, peeled and deveined
1 pound pasta (we like to use angle hair)
1 lemon
1 cup basil leaves, about 20, torn
Salt and freshly ground black pepper

Directions:
Directions:
Heat the EVOO over medium heat. Add garlic and crushed pepper to the pan and cook until anchovies melt into oil, a couple of minutes. Add herbs and wine and reduce for 1 minute then melt butter into sauce. Add stock and water to the pan and bring to a boil. Stir in the shrimp and pasta and reduce heat to medium. Simmer uncovered for 7-8 minutes until pasta is al dente and shrimp are firm. Stir in zest and juice of 1 lemon and basil, season with salt and pepper to your taste. Serve directly from pan with hot, crusty bread.

Personal Notes:
Personal Notes:
I stopped making shrimp scampi because we did not like the heavy oil in the recipe. I saw Rachel Ray's version and the gang agreed - It was Super Scampi.

 

 

 

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