My husband and I have a difference of opinion when it comes to shrimp: I could eat it every day of my life; he doesn't hate it, but feels his life would still be complete in the absence of shrimp. This has been a point of contention in our marriage, since I am not willing to give up one of the wonders of the culinary world simply because he's not a huge fan (after all, I do do the majority of the cooking around here!). Anyway, last year I found a (gasp!) frozen shrimp scampi dinner for two that was pretty tasty! Not only was it super easy, after a long day, to simply throw it in the microwave and toss a salad to go alongside, but my husband liked it too. That frozen meal became a staple during Lent, and even beyond, when I needed a light dish and was craving my favorite little crustacean. Fast forward to this year, when I was flipping through my South Beach Diet cookbook looking for tasty dishes that are friendly to my waistline, and I found a shrimp scampi recipe! I can't believe I didn't see this before! I glanced over the recipe, compared the SBD version to one I found on the internet (thanks, Rachael Ray), and ended up taking bits and pieces from both versions and tossing in a little bit o' Katie-Kate for good measure! So, you won't find a "Recipe adapted from..." line at the end of this one, because it's really inspired by several different sources, so I'm gonna claim it as my own (besides, I did credit the two main sources in this little into)... Anyway, my husband gobbled up a huge plate of this the other night and declared that I should incorporate this meal into the monthly rotation. Coming from the man that has a take-it-or-leave-it attitude toward shrimp, I'm calling a mighty success with this one...and you better believe I'm taking him up on the suggestion to make this again (and again and again and...)!
1 1/2 pounds shrimp, peeled and deveined (I used a 20 ounce bag of raw frozen shrimp with the tail on)
4 tablespoons (1/2 a stick) butter (Smart Balance, for you fellow SBD folks)
4 cloves garlic, minced
3 shallots, diced
1/3 cup sun-dried tomatos packed in olive oil, with the oil, julienned
1/4 cup lemon juice
1/4 cup white wine
2 tablespoons dried parsley
1/2 - 1 teaspoon crushed red pepper flakes
1 pound whole wheat angel hair pasta
Get your pasta water going! Once it starts to boil, start your sauce!
If using frozen shrimp, thaw them in the 'fridge. Whether fresh or previously frozen, rinse shrimp in cold water and pat dry with a paper towel. Set aside.
Heat butter in a large skillet over medium heat until it melts. Add the garlic and shallots and saute until fragrant, 2-3 minutes. Go ahead and throw your pasta in the water at this point.
Reduce the heat under the skillet with butter and garlic to medium low. Add the shrimp and tomatoes (with their oil) and toss to coat the shrimp with butter and oil. Add the lemon juice and wine and allow to cook down for a few minutes. Add the parsley and red pepper flakes, stirring to combine well. Bring the heat back up to medium, and cook just until shrimp are pink. Do not over cook, as the shrimp will become tough.
Serve shrimp over a bed of pasta. Be sure to spoon some of that tasty garlic-butter-wine sauce over it, too! Goes great with a crisp Caesar salad and a glass of pinot grigio!