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Author Notes: I've been reading a lot of vintage cookbooks lately. This recipe is a combination of the classic Shrimp Scampi I learned to make from my Grandmother and a technique I read about in a bunch of old cookbooks. You can read the full post on it at my blog http://bitterhoney.net —tovaree
- 1 pound shrimp, peeled and deveined
- 2 tablespoons dry sherry
- 1 tablespoon dry white wine
- 2 tablespoons olive oil
- 2 lemons
- 8 cloves of garlic
- 1/2 cup crumbled crackers or breadcrumbs
- 1 handful parsley
- 1 handful fresh chives
- 1/2 pound spaghetti or linguine
- Place the peeled and deveined shrimp into a large bowl. Cover with sherry, white wine and olive oil. Add the juice and zest of one of the lemons. Crush four of the garlic cloves using the flat part of a large knife. Add to the bowl with the shrimp. Cover in plastic wrap and refrigerate a couple hours, or until ready to use.
- Finely mince the remaining four cloves of garlic. Combine with the crackers or breadcrumbs along with zest of the remaining lemon.
- When the shrimp are done marinating, preheat the oven to 475 and bring a large pot of generously salted water to a boil. Transfer the shrimp to a large baking dish, pouring over any remaining marinade.
- While waiting for the water to boil, finely chop parsley and chives and set aside.
- When the water begins to boil, set shrimp inside preheated oven. Add the pasta to the boiling water and stir briefly.
- As soon as the shrimp begin to sizzle (about 5-6 minutes) remove from the oven and turn on broiler. Toss the sizzling shrimp with garlic and breadcrumb mixture and squeeze the juice from the remaining lemon on top. Place under broiler.
- When pasta is cooked to al dente, drain in a colander and reserve.
- When the crumbs begin to brown and the liquid has been reduced by about half, remove the shrimp from the oven. Pour reserved pasta directly into baking dish. Sprinkle with chopped parsley and chives and toss to combine. Serve immediately.