Shrimp Scampi is an Americanized version of an Italian dish that used actual scampi (a totally different shellfish) instead of shrimp. The title “shrimp scampi” is catchy and for some reason when we hear it, we envision shrimp in a buttery sauce. Hey, whatever works- because America! Shrimp scampi is a favorite of many that enter restaurants known for pasta dishes. The last time I checked, a plate of shrimp scampi costs about $16/plate. Wowza! My family’s bill would be huge! This fact doesn’t seem to squelch our cravings though.
I decided to figure out a way to make it at home for multiple reasons: it’s cheaper, I can use wild-caught shrimp instead of farmed, I can use organic ingredients, the pasta can be from ancient wheat called Einkorn or totally gluten free (formed in non-teflon molds and pre-soaked for easier digestion when the Jovial brand is used) and the butter comes from cows actually doing normal things like eating grass and getting fresh air and sunshine. Another element that makes it better from home is that I can use a quality stainless skillet or cast iron instead of not knowing if a restaurant cooked our dinner in aluminum or teflon (greatly increases fluoride levels). You can read about that horror show here.
I can feed my family a nutrient-dense favorite for $20-$25, depending on sales, sourcing, etc. That’s a huge savings compared to $16/plate for low quality ingredients. Quite frankly, I couldn’t get through a drive-thru with all my kiddos and husband for that price, whether it be one with Golden Arches or the one that wants us to eat more chicken.
What is nutrient-dense about shrimp scampi? I’m glad you asked…or at least wondered. You did, didn’t you? Wild-caught shrimp is a good source of iodine, vitamin D and vitamin k2 (the stuff that keeps our calcium deposited in our teeth and bones instead of in our brain, arteries (clogged/calcified arteries), kidneys (stones) and ovaries. Pastured butter is a good source of iodine, fat soluble vitamins and vitamin k2. You can read about vitamin k2 here. Onions and garlic are great sources of detoxifying sulfur. Parsley contains antioxidants and vitamin k (different from k2) and hot peppers are a great source of antioxidants. Hard cheeses like parmesan or romano are vitamin k2 powerhouses! Who knew an American favorite could pack such a nutritional punch? Not just that, but it’s mouth-wateringly delicious!
[This recipe makes 6 servings, but if you have mouths that will want seconds, do a recipe + 1/2. If you do this, cook in two separate skillets as there will be a lot to mix at the end and you don’t want to lose any.]
Ingredients (makes 6 average servings) (time: 20 minutes)
1 12oz box einkorn or gluten free pasta (carried by some upscale markets or can be found here or here)(seriously one of the best-tasting pastas I’ve ever had, conventional or not)
7T pastured butter (from a pasture based farmer or 100% butter by Kerrygold)
2T real olive oil or avocado oil (real? What does that mean here)
1 medium yellow organic onion or half of a really large yellow onion
3 cloves chopped organic garlic OR 1.5t organic garlic powder (here)
1/4c organic dry white wine or imported (non-organic California wine uses cryolite as a pesticide which is high in fluoride. I buy it organic and imported very inexpensively at Trader Joes)
Tiny pinch organic cayenne pepper (here) or 1/2t organic red pepper flakes (here)
1lb peeled/deveined wild-caught shrimp (Argentinian is a current favorite here)
1.5t mineral-rich salt (here) (I buy my butter salted, you may need more if using unsalted butter)
3/4 c organic chopped parsley
Freshly grated parmesan or romano (raw, organic or imported) for garnish.
Wedged organic lemon for garnish
Instructions:
Prepare pasta according to the instructions on the box, but boil it for 1.5 minutes less to make it al-dente. Try to use filtered water to prevent fluoride in your food (here). When it’s finished: drain, rinse with cold water and let it hang out till needed.
Chop the onion and garlic if you’re using garlic instead of garlic powder.
On the low end of medium-high heat, put the onion and garlic in a skillet with melted butter, oil (keeps the butter from burning), cayenne or pepper flakes, salt and wine. This really infuses the fat with flavor instead of waiting till later to add in the pepper of choice and wine. Let it simmer for about 7 minutes.
While your onions, etc are simmering, wash/dry and chop your parsley and wedge your lemon. Some people in our family like a lemon wedge on their plate, others don’t.
To wedge a lemon, chop off both ends.
Slice in half.
Cut each half into thirds, lengthwise.
After your onions are nice and translucent, place in your well-drained shrimp. Extra liquid wouldn’t be good! Use a spatula to flip them to the other side after they just barely start curling/shrinking.
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The shrimp only cooks for a few minutes. Don’t overcook as it will get rubbery. Once cooked, toss in your pasta and parsley. Take the skillet off of the heat and use a heavy spatula to gently turn all of the ingredients till they are all incorporated.
Before plating, if you do one of these, I won’t tell anyone.
Finish with a heavy coating of freshly grated parmesan or romano and toss on a lemon wedge.
Enjoy!
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