Catholics unite! I wish I could invite you for a good Wisconsin "Fish fry" but the breading would be a killer!
I love making this any time of year. I am not an exact cook so the amounts are "guesstimates" for 2-4 people, depending on who I'm feeding. "Season to taste" may be my three favorite words... I think it takes the gluten issue into consideration. It's basically Pomodoro with extra garlic and some shrimp. You could make the Pomodoro, too, for variety. I am not the greatest cook so this is pretty hard to goof up unless you burn the garlic. The ingredients are easy:
8-12 diced Roma tomatoes (no seeds)
? shrimp based on availability and number of people: they're small here so I figure two small handfuls per person
2-3 chopped shallots (weaker than onion)
1-3 teaspoons of minced garlic (bought in the jar)
I Can't Believe It's Not Butter
Olive Oil
Italian Seasoning, salt and coarse ground pepper- it just looks gourmet... my friend adds crushed red pepper, too.
Nutrition Kitchen soy angel hair pasta- I like the Golden Soybean version because it looks most like the "real thing".
Shrimp Scampi with Angel Hair Pasta
The idea behind pomodoro is that, unlike marinara, the ingredients don't cook together long enough for the flavors to mix so plan to taste every time you make it. The acidity of the tomatoes determines most of my amounts. Soy pasta can also make this taste bland so it is OK to go a little spicier than normal.
I prep the shrimp separately. It's cheaper pre-cooked and frozen here so I defrost it per directions and just throw it in at the end to warm it. Overcooked shrimp is nasty so be careful.
Boil the angel hair- surprise! It cooks faster than regular pasta.
In a large skillet on med-high heat, add about 2 tablespoon (more is OK) I Can't Believe It's Not Butter and allow to melt.
Add about the same amount olive oil before the butter is fully melted- combined this should be a little more than enough to coat the bottom of the pan.
When mixture is heated, add 2-3 chopped shallots. As the shallots begin to cook clear, add 1-3 teaspoons of minced garlic (based on personal preference and any post-dinner plans!). At this point, I also add coarse ground pepper, salt and about 1/3 cup of whatever Italian Seasoning is in the cupboard. Fresh seasonings require smaller amounts.
As the garlic begins to go clear, add 8-12 diced Roma tomatoes, shrimp and reduce heat. I let this sit covered on low if the pasta needs to catch up.
Toss with the pasta and serve. My boyfriend adds parmesan, too. You could also throw in shredded cheese... the possiblities are endless!
Can you have spaghetti or alfredo? I worked at an Italian restaurant!!!
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