I first tasted this meal when my husband (who never cooks) made it for me. You know, when we were still dating…:) Simple and soooo delicious. I started to make it myself and as the time goes, I was adding more and more stuff to have it a little different every time. Recently, I bought a bunch of bok choy cabbage and decided to use it in my shrimp scampi. It came out really good!
Shrimp Scampi (this time a little different)
1 bag of your favorite pasta (I like spaghetti or linguine)
1 scallion chopped into little rings
1 bok choy cabbage
3 cloves of garlic – pressed or finely chopped
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 pound (about 10-12 large shrimp uncooked)
1 teaspoon of red pepper flakes (optional)
half a cup of white wine
salt and pepper
chopped basil and parsley for garnish
Cook your pasta based on the instructions, drain and return to the pot. Add a splash of olive oil, stir, cover and keep warm.In a large frying pan melt butter with olive oil on medium-hot and add red pepper flakes (if desired). Add pressed garlic and chopped scallion and add white wine to the pan.
Let it almost reduce and add cleaned raw shrimp, cut in halves (optional). Stir and let cook until pink. Season with salt and pepper. Rinse and chop bok choy cabbage. Add to the mixture and let cook for another minute. Add cooked pasta and toss together. Garnish with basil and parsley. Buon appetito!
Wine pairing suggestions:
I have tasted a lovely, fresh Huber Hugo Grüner Veltliner (Austria) with this dish and it was so refreshing! Another choice was my long time favorite Las Brisas from Spain. The Spanish wine added a lot of character because of the expressive Sauvignon Blanc, but Huber was a superb match with shrimp scampi in my opinion. Both great wines for spring and upcoming summer!