Old Favorites Die Hard
You know how at some restaurants, no matter how much you want to be adventurous, you just keep going back to the same familiar dish? That’s how I felt every time I ate at Amerigo in Jackson, Mississippi, a great little Italian restaurant where I seemed to always end up on special occasions. My dear friend Angie took me there for my 16th birthday, and what I ordered then (12 years ago this Thursday!) is what I would order if I was there right now. Amerigo has a fantastic menu, with seasonal specials and lots to choose from, but regardless of how long I stared at my choices, I always returned to shrimp scampi.
Shrimp scampi is not a complicated dish, but for some reason, I could never quite capture the flavor of Amerigo’s version. This most recent effort comes closest, and I think I’ve discovered at least two secrets: lots of very fresh garlic and straight-from-the-Gulf-shrimp. Because there are so few ingredients, it makes sense that the ones that are required should be as fresh as possible. The rest of the recipe, really, is super easy and comes together in about 20 minutes.
Since I’m not in Jackson anymore, away from the comfort of familiar restaurants, it’s nice to know that I can create an old favorite myself. Until, that is, I find a new menu favorite to cling to.
Favorite Shrimp Scampi
1 pound angel hair pasta
1/4 cup butter
1/4 cup olive oil
4 cloves garlic, minced
1 pound peeled shrimp
1/2 cup good white wine (I used a buttery Chardonnay)
Parmesan cheese
Lemons and green onions, for garnish
Cook the pasta in boiling water until al dente; drain and rinse and set aside. Heat the olive oil and butter over low heat. Add the garlic and cook slowly, stirring, being careful not to let it brown, for about 12 minutes. It should be very soft and fragrant. Turn the heat up to medium-high, and add the shrimp. Cook for about 2 minutes and turn. Pour the wine over the shrimp, and continue to cook for another 2 or 3 minutes, until the shrimp are pink and opaque. To serve, spoon a handful of noodles into shallow bowls or rimmed plates, and pour shrimp and garlic sauce over. Cover with a layer of grated Parmesan cheese. Serve with lemon wedges and chopped green onions or chives. Serves 4 as a main dish.
May 30th, 2006 at 6:23 pm
I love Shrimp Scampi.
May 30th, 2006 at 6:34 pm
This sounds fantastic. I don’t usually like chain restaurants, but at Macaroni Grill they have a dish called Shrimp Portofino that sounds very similar to this. It’s no on my diet now, but if I went there I would have to order it.
May 30th, 2006 at 9:10 pm
I’ve tried to order other things at Amerigo, too! I can’t. I had the Shrimp Scampi my freshman year, and I’m hooked. Yours looks wonderful, and pretty easy! I’ll have to do that soon (or just go out!)
May 31st, 2006 at 2:23 pm
I hear you! I’m the same way. Those familiar dishes are always so comforting! Beautiful dish as always!
June 1st, 2006 at 10:10 pm
Happy birthday, Culinary B. I hope you had something delicious!
June 5th, 2006 at 9:26 am
I enjoy your blog and your recipes! I would love to cook more shrimp at home — this looks so good and easy! Thanks for the inspiration.
June 6th, 2006 at 1:05 pm
Happy Birthday, Jennifer! I would never turn away Shrimp Scampi - yum yum.
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