
In our house we call this Shrimp Scampi, but some might be offended by that name since this recipe trades the original recipe's lemon juice for zesty Italian dressing, and uses bouillon instead of broth for depth. The shrimp is broiled to give the onions a deliciously deep flavor, and my favorite bites get a little bit of pasta, shrimp and those little flavor bomb onions. You could add optional crushed red pepper to give it kick, and of course a sprinkle of Parmesan is never optional in this house.
Ingredients:
2-3 LBS large fresh shrimp, peeled & deveined
1/2 cup butter
1/2 cup olive oil
1 cup chopped onion
3-4 cloves garlic, crushed
1/4 cup chopped or dried parsley
1 tsp dried oregano
1 tsp dried basil
1/2 cup dried white wine
1/3 cup Italian salad dressing
1/4 cup water
1 TBS + 1 tsp powdered chicken bouillon
pepper to taste
1 12oz package pasta (Angel hair, spaghetti, linguini, or fettuccini all work!)
Directions:
Get a pot of water boiling while you peel the shrimp, devein & butterfly
Boil shrimp 30 seconds, then remove from boiling water with slotted spoon, and place in rimmed baking sheet
Use remaining boiling water to cook the pasta to al dente, drain and hold until shrimp is ready
Combine butter & olive oil in saucepan over medium-high & heat until butter melts
Add onion, garlic, parsley, oregano & basil, (optional red pepper), and cook until onion is almost transparent
Add next 5 ingredients, stirring until bouillon is dissolved
Reduce & cook 5 mins
Pour over shrimp & toss
Broil 4" from heat about 5 mins
Remove from oven, turn each shrimp, then return to oven and broil 5 mins more
Pour shrimp over pasta and toss
Top each plate with Parmesan cheese (optional)
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