Shrimp Scampi La Pietro

Recipe Ingredients

1/3 cup	78ml	Olive oil
4		Garlic - more or less to
		Taste - minced
1 teaspoon	5ml	Dill
1/2		Butter
1/2 cup	118ml	Dry white wine
1 1/2 lbs	681g / 24oz	Medium shrimp - peeled and deveined
8 cups	1896ml	Water - for boiling shrimp
1 lb	454g / 16oz	Pasta - capellini or linguini
1		Salt - to taste
1		Fresh-ground black pepper - to taste
2		Red chilies - dried, split (small)
3 tablespoons	45ml	Lemon juice
1 tablespoon	15ml	Lemon zest
3 tablespoons	45ml	Fresh parsley - chopped

Recipe Instructions

Boil water. Immerse shrimp with shell on; cook 2 - 3 minutes until pink. Remove and drain. Let shrimp cool, peel and devein. Split shrimp lengthwise, but leave tail attached (Butterfly).

Bring water to boil in large kettle, add 1 tablespoon of olive oil. Begin cooking pasta when water is at a rolling boil.

In a large skillet, over medium heat, add remaining olive oil and saute split chiles and garlic. Remove pepper pieces when garlic is golden; add butter. As soon as the butter is melted, add dill and wine.

Add the shrimp. They will reheat and finish cooking very quickly. The pasta and shrimp should finish cooking about the same time. Drain pasta. Toss shrimp with pasta, add lemon juice, zest and parsley. You could also serve the shrimp over the pasta instead of tossing.

Serve with crusty Italian bread, peas and white wine!

Source:
Pete Laughlin, Woodward, OK

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