There’s not much worse than skimpy shrimp scampi. Today, set your tastebuds for the cowboy version of shrimp scampi, made with plenty of shrimp, linguini pasta and green chile wine.
No Skimping On The Shrimp
It probably goes without saying that you need to start this dish with good quality shrimp and a good dry white wine. We’re using about a pound and a half of rock shrimp, and I like to use Hatch Green Chile Wine, because it blends really well with the flavors in this dish. The shrimp need to be uncooked, deveined and peeled. Toss your shrimp with some Red River Ranch Original Seasoning and set aside.
Tip: Save the shrimp shells and simmer together with the wine to bring out more of the shrimp flavor. Don’t boil; just simmer.
To The Skillet We Go
Add two tablespoons of Kerrygold Butter and some olive oil to a medium-hot skillet. When the butter has melted, add minced garlic and chopped green onions and cook until the vegetables are translucent. Once the veggies reach that point, add the seasoned shrimp to the skillet. Cook the shrimp until they start to turn pink; remove from the heat and put in a separate pan.
Using the same skillet you used for the shrimp, add butter and lemon juice and reduce the heat to low. Strain the wine you simmered with the shrimp shells and add it to the skillet. Boil together until the liquid mixture is reduced to about half.
Add the cooked shrimp back to the skillet and stir to coat with the butter and shrimp sauce mixture. Then add a little more wine, because everything is better with a little more wine. Simmer together then add cooked linguini pasta. Toss together until the pasta is warm, about 2-3 minutes.
Plate your dish and top with red pepper flakes, parmesan cheese, parsley, or whatever you want to use as a garnish.
Tip: Important to remember: don’t overcook your shrimp and cook your pasta to al dente.
Enjoy your no-skimping shrimp scampi and top off your meal with a cup of our Cowboy Coffee.
Shrimp Scampi - Cowboy Kent Rollins
- 1 ½ pound large raw peeled and deveined shrimp ( save the shells)
- ¾ cup Hatch Green Chile white wine or other white wine
- Salt and black pepper
- 4 tablespoons butter divided
- 4 tablespoons olive oil divided
- 3 garlic cloves minced
- 2 green onions diced
- Juice of 1 lemon
- 4 servings cooked linguine pasta
- Red pepper flakes for topping optional
- Add the shells for the shrimp to a medium saucepan over medium-low heat. Stir in the wine and bring to a simmer for about 5 minutes. Strain the shells and reserve the wine. Set the reserved wine aside.
- Season the shrimp with salt and pepper and set aside.
- Add 2 tablespoons of butter to a large cast iron skillet over medium heat. Stir in 2 tablespoons of olive oil. Bring the mixture to a simmer, then stir in the garlic and green onion. Cook for 3 to 4 minutes or until the onions are translucent.
- Stir in the shrimp and cook for 2 to 3 minutes or until the shrimp become pink. Remove the shrimp from the skillet and keep in a warm spot.
- Return the skillet to medium-low heat and add the wine and the lemon juice. Bring the mixture to a boil then stir in the remaining 2 tablespoons of butter and 2 tablespoons of olive oil. When the butter has melted, add the shrimp and cooked pasta to the skillet. Toss the contents together in the skillet for 2 to 3 minutes or until the contents are warmed through. Serve immediately.