HOW TO MAKE SHRIMP SCAMPI?
While shrimp scampi is usually a lovely lunch, there are times when something a little finer is appropriate… This Steak and Shrimp Scampi transforms scampi into a delicious surf and turf dish that will make every meal seem extra special!
February!! It’s the month of romance!! There are just a few days till Valentine’s Day! I understand that some people regard Valentine’s Day to be a silly event, but I believe that any opportunity to share a little extra love is a good opportunity.
It’s also an excellent occasion to prepare a special dinner and share it with your family and friends. I usually prefer to spend Valentine’s Day at home rather than going out with the rest of the world… and it will be the same again this year!!!
Do not be worried; being unique does not always imply being difficult… Even though this steak and shrimp scampi for two seems to be a complicated dish to prepare, it is rather simple. No matter how unskilled you are in the kitchen, everyone can do it! Believe me when I say that your Valentine will be quite impressed.
To be sure, shrimp scampi is always a delicious meal, and a simple garlic butter steak is perfection on its own… But, isn’t there something particularly wonderful about a good surf and turf meal? I believe it instantly signifies a special occasion and elevates any meal to a more upscale level.
This steak and shrimp scampi are really simple to prepare, yet it will leave a lasting impression on your dinner guests.
If you are a wine drinker, Valentine’s Day is also a fantastic occasion to open a fine bottle of wine. Normally, I’d suggest white wine for shrimp scampi, but since the dish includes beef, red wine is a good choice as well. In contrast, if you made this scampi using the white wine indicated in the ingredient list, you should feel free to serve the rest of the bottle!
TO MAKE THIS « STEAK AND SHRIMP SCAMPI » RECIPE, YOU’LL NEED THE FOLLOWING INGREDIENTS:
One Pkg.Of linguine pasta, I used a package of 250 grams.
2 large spoons.Of unsalted butter.
2 large spoons.Of olive oil.
1 large spoon.Of minced garlic.
Red pepper flakes, to taste.
Jumbo shrimp, peeled and deveined, I used 250 grams.
Ground pepper and salt, to taste.
⅓ Cup.Of white wine, you can use chicken broth instead.
3 large spoons.Of lemon juice.
3 large spoons.Of finely chopped parsley, + more for garnish.
There are a few steps to this dish since you must cook both the shrimp and the steak, but each step is quite fast! To make cooking more efficient, I suggest having all of your ingredients cut, organized, and ready to use before you begin cooking.
Follow the steps below as directed:
Cook the linguine in a large saucepan of salted boiling water for approximately 7 minutes, just until it is firm to the bite, and drain the water well.
Meanwhile, heat a large pan over medium heat with the butter and vegetable oil you used to make the spaghetti. Cook for one minute after adding the garlic and red pepper flakes.
Using a spatula, toss constantly until the shrimp are pink on the inside and cooked through. This should take approximately 5 minutes. Transfer the shrimp to a platter and set it away.
And now, cook for 1 minute after stirring in the wine (or chicken broth) and the juice. Remove skillet from heat and whisk in parsley until well combined. Re-add the linguine and shrimp to the pan and toss to coat with the remaining sauce.
After that, you should divide the mixture into two dishes or bowls and top with thinly cut steaks to serve. Additional chopped parsley may be sprinkled on top.
Steak prep: A large forged iron pan over high heat should be used to cook the steak, which should be seasoned lightly with salt and pepper. When the pan is heated, gently spray the steak with oil.
Place the steak in the pan and cook for 4 minutes on each side, until it is cooked to the desired doneness on your stovetop.
In a small bowl, you need to combine the butter and garlic and set it aside while the steak is cooking, then spread the mixture on top of the steak and set it aside for approximately 5 minutes before slicing.