"Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the United States swapped shrimp for scampi, but kept both names. This classic recipe makes a simple garlic, white wine and butter sauce that goes well with a pile of pasta or with a hunk of crusty bread. I don't think there is a better recipe that you can make in this short amount of time."
"First thing you need is your shrimp. You can get smaller ones. You can use pretty much any size shrimp. If you buy your shrimp already peeled, mincing the garlic and chopping the parsley is pretty much the only prep you have to do for this recipe. As soon as the butter melts, I'll toss in the garlic. So I'm going to add my red pepper flakes and then also a little bit of salt."
Scampi are tiny, lobster-like crustaceans with pale pink shells (langoustines); American cooks substituted shrimp but retained the name scampi. The dish combines shrimp with garlic, white wine, butter, red pepper flakes, black pepper, salt, lemon, and chopped parsley. Shrimp can be any size and can be bought peeled to minimize prep. Melted butter is used to briefly sauté garlic, then add red pepper flakes, salt, and white wine to reduce. Add shrimp and cook until opaque and pink. Finish with parsley and a squeeze of lemon and serve with pasta or crusty bread.
Read at www.nytimes.com
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