I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Old School Shrimp Scampi
...in your mind.
Old School Shrimp Scampi

Old School Shrimp Scampi

Ingredients

  • 1/2 lb fresh large raw shrimp (21-30 size)
  • 1/2 pack spaghetti
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 1/3 cup Dry Vermouth
  • pinch red pepper flakes
  • 3 tablespoons curly parsley, finely chopped, (flatleaf will do)
  • 1/2 lemon, fresh juice
  • lemon wedge for serving
  • drizzle of EVOO
  • Optional: handful grated Parmesan cheese

Directions

  1. In large pot boiled salted water add spaghetti, cook al dente
  2. While that cooks... In a large skillet, on medium heat, add butter, oil, garlic, cook 30 seconds
  3. Add vermouth, red pepper flakes, simmer 4 minutes to reduce liquid
  4. Add shrimp, these guys only need 2 minutes, flip cook for 1 more minute
  5. Add lemon juice and half parsley
  6. Drain pasta, add to skillet coat in sauce
  7. Serve garnished with parsley, drizzle of EVOO and a wedge of lemon. Sprinkle of Parmesan if you feel like it.
Old School Shrimp Scampi

Old School Shrimp Scampi

Ingredients

  • 1/2 lb fresh large raw shrimp (21-30 size)
  • 1/2 pack spaghetti
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 1/3 cup Dry Vermouth
  • pinch red pepper flakes
  • 3 tablespoons curly parsley, finely chopped, (flatleaf will do)
  • 1/2 lemon, fresh juice
  • lemon wedge for serving
  • drizzle of EVOO
  • Optional: handful grated Parmesan cheese

Directions

  1. In large pot boiled salted water add spaghetti, cook al dente
  2. While that cooks... In a large skillet, on medium heat, add butter, oil, garlic, cook 30 seconds
  3. Add vermouth, red pepper flakes, simmer 4 minutes to reduce liquid
  4. Add shrimp, these guys only need 2 minutes, flip cook for 1 more minute
  5. Add lemon juice and half parsley
  6. Drain pasta, add to skillet coat in sauce
  7. Serve garnished with parsley, drizzle of EVOO and a wedge of lemon. Sprinkle of Parmesan if you feel like it.