I made a recipe for gluten free shrimp scampi and it was delicious. I can’t make shrimp at home because my son is allergic, so I created this recipe at a friend’s house.
As I was working on the recipe I wondered about the tails. I am not well versed in the etiquette of shrimp. In my mind, it seems that cutting off the tail would be a beneficial thing and since I could not remember, I went to my favorite source for food photos, Pinterest. It seemed that everyone left the tails on, so I did too.
The very next night, we were out to dinner with friends and somehow the topic of shrimp came up. I mentioned that I had made scampi and wondered about the tails. The overall consensus was that leaving the tail on was problematic for anyone trying to eat it. The long and the short of it is, tail on or tail off is completely up to you.
Either way, this scampi is simple to make and absolutely delicious.
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| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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- 3 tbsp olive oil
- 3 tbsp butter
- 1/2 yellow onion finely diced (about 1 cup)
- 1 shallot diced (about 1/4 cup)
- 3 tbsp garlic minced
- 1 lb shrimp raw, peeled and deveined
- 1/4 cup lemon juice (you need 1/2 lemon for fresh juice, preferred)
- 1 tsp salt
- 1/2 tsp crushed red pepper
- 1/2 cup white wine dry
- 3/4 cup heavy whipping cream
- 1/2 cup parmesan cheese grated and divided
- 1 tablespoon parsley chopped (optional as garnish)
Ingredients
Shrimp
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- Add the water and salt to a large stock pot, bring to a brisk boil
- Add the pasta and cook according to the package directions. You want to time the pasta so it is done just before the sauce is finished
- Drain the pasta reserving 1/4 cup of the water and set aside
- In a large non-stick skillet heat the olive oil and butter until butter is melted and bubbly
- Add the onions, shallots and minced garlic. Cook for 5 minutes stirring frequently. Add in the salt, red pepper flakes and stir
- Add the wine and lemon juice, stir well to incorporate the flavors. Once the favors have been incorporated add the shrimp and cook for about 3 minutes per side depending on how large they are.
- Once the shrimp are cooked (pink and no longer translucent) remove from the skillet into a bowl and cover to keep warm, set aside
- Add the cream and half of the cheese, whisk together well until you have a creamy sauce. Cook for another 5 minutes
- Once the pasta is drained add the pasta to the sauce and stir together well. Place on serving plates or a platter and sprinkle remaining cheese and chopped parsley as a garnish (optional)
- If the pasta sauce needs thinning use the reserved water, a little at a time until it reaches desired consistency
- Arrange shrimp on the top of the plates or platter and serve immediately
This Shrimp Scampi with Cream Sauce recipe is gluten free.
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