Shrimp Scampi is a very quick, easy and sure-to-be-a-crowd-or-boy-friend-pleaser! Shrimp is an age-
old small fish, eats as an appetizer or entrée, is quick to cook and can become fantastic with nearly any
cuisine. If your Shrimp is not peeled, be sure to clean the “vein” out of the back, it is NOT pleasant to get
into your mouth! Also be sure to not over cook your shrimp. It becomes very stringy and chewy.
When buying shrimp, you will see 16/20, 21/25, 26/30 etc. These numbers reflect the size of the shrimp.
This means that with a 16/20, you will have between 16 and 20 per pound you buy. I also recommend
that unless you really know your seafood department, ALWAYS ask for the shrimp COMPLETELY frozen.
Ask them to get it out of the freezer, make up any excuse. You want them frozen until you are nearly
ready to cook them.
You will also see peeled, tail-on, tail-off, IQF PD. Most times you want the IQF PD this
means “Individually Quick Frozen, Peeled and De-veined”.
You will also see Black Tiger, Mexican White, Mexican Brown, Alaskan Red Spot, Gulf and a few other
names as well. These are referring to the kind of Shrimp they are.
Shrimp, peeled and de-veined
Fresh Garlic, Minced
Dry White Wine
Fresh Parsley, Chopped
1) In large pot bring water to a boil and add 2 TBSP olive oil. As add the wine to the
skillet, add the noodles and bring to a boil
2) Heat skillet with Butter and Olive Oil. Add chopped Garlic. Heat gently just until the
garlic starts to lightly brown.
3) Add the White Wine and bring to a boil and reduce to nearly nothing
4) Add shrimp and cook on medium. Cook until no longer translucent and flip. Add a little
parsley. Squeeze the Lemon over the shrimp, cook lightly until both sides are ready.
5) Serve over drained pasta with Parmesan Cheese
Eat in Health and Enjoy!
Saucey Skillet Academy, PO Box 711232, Cottonwood Hts, UT 84171-1232
Phone 801-230-9180, www.sauceyskillet.com