Shrimp Scampi (Shrimp with Pasta)
From the March 2022 issue of Costco Connection, this recipe specifies using frozen Kirkland Signature Wild Argentine Shrimp. It's simple, quick, and delicious especially if you use a good hunk of Parmesan or Pecorino cheese and shave it on top of each plate. Serves 6 with garlic bread or rolls and a big salad. Each plate should have 3 large shrimp (or more smaller-sized shrimp).
Janice made this for us when we were visiting Banff and she was home more than usual, due to the Banff Centre being less busy because of Covid-19.
- 2 Tbsp olive oil
- 3 Tbsp butter
- 3 garlic cloves, minced
- 1/2 tsp (or more to taste) crushed red pepper
- 680 g (1-1/2 lbs) medium to large shrimp, thawed and peeled
- 1/2 cup dry white wine
- kosher salt
- fresh ground pepper
- 1 lb. (454 g) spaghetti or linguine, cooked and kept warm
- freshly shaved (or grated) Parmesan cheese
In a large non-stick pan, heat olive oil and butter.
Add garlic and crushed red pepper.
Cook garlic until fragrant, about 1 minute.
Add thawed shrimp, cook 2-3 minutes per side until golden.
Remove shrimp and set aside.
Pour wine into the same pan.
Cook 2-3 minutes, then turn off the heat.
Return the shrimp to the pan, toss and coat in the sauce.
Add salt and pepper to taste.
Place spaghetti on 6 plates.
Place shrimp and pan juices on top of spaghetti.
Sprinkle with shaved parmesan cheese.
Garlic Butter Shrimp for Two
This uses 1/2 package of Kirkland Signature wild frozen shrimp, so take half of the package out of the freezer and refrigerate until thawed and keep the remainder frozen for another dinner. Serve the shrimp over noodles or rice.
- 1/3 cup unsalted butter, divided
- 3/4 lb (340 g) shrimp, thawed
- 3 garlic cloves, minced
- 1/4 cup chicken stock
- 1 tsp Frank's hot sauce or chipotle sauce
- juice of 1/2 a lemon
- salt and pepper to taste
Heat 2 Tbsp butter in a pan on medium high.
Add shrimp and cook 2-3 minutes or until opaque, remove shrimp and set aside.
Add garlic to pan, cook until fragrant, about 1 minute.
Pour chicken stock, hot sauce and lemon juice into the pan.
Cook, season with salt and pepper totaste and stir 1-2 minutes.
Stir in remaining butter until well blended.
Stir shrimp into sauce, warm through.
Makes 2 servings.
