• 1/2 pound bucatini
• 1/2 pound fresh 21-25 gulf shrimp, peeled and deveined. (You can use the one you prefer)
• 4 cloves of garlic, minced
• 1/4 cup natural butter
• 1/4 cup olive oil
• 1/4 cup dry white wine
• 1/4 cup chicken broth
• 2 tablespoons of lemon juice
• Marble Smoked Salt to taste
• Chopped fresh parsley to decorate
• Grated Parmesan cheese (optional)
Instructions:
1. Cook the bucatini in salted water according to package instructions. Drain and reserve water.
2. In a large skillet, melt the natural butter together with the olive oil over medium heat.
3. Add the minced garlic and cook for a minute until fragrant.
4. Add the shrimp and cook for about 2-3 minutes or until pink and cooked.
5. Remove the shrimp from the pan and set aside.
6. In the same pan, pour the white wine and the chicken broth and pasta water. Let it boil and reduce by half for a few minutes. You should create a sauce.
7. Add the lemon juice and season with salt and pepper to taste.
8. Return the shrimp to the pan and cook for another minute to warm through. Add cold butter until the sauce thickens.
9. Serve the bucatini on individual plates and cover with the shrimp and sauce mixture.
10. Sprinkle with Marble Smoked Salt to taste, with fresh chopped parsley and grated Parmesan cheese if desired.
11. Enjoy your delicious shrimp scampi!
I hope you enjoy making and eating this traditional but delicious recipe!
Note:
You can change the parsley for cilantro. Do not overcook the shrimp so that they do not become tough.
