So, if you remember correctly, a few weeks ago Rich was very seafood-inspired in Florida. We dabbled with mussels, crab legs, but finally found our happy place with this shrimp scampi. With a little inspiration and a bit of homework, we found the recipe that will go in our family cookbook to be made for years to come. Hopefully you will love it as much as we did.
The key to any great seafood dish is, as Captain Obvious might say, the 'seafood'. But the real key is super-fresh-as-local-as-possible seafood.Big thanks to Seaview Crab Company for always providing super quality, super fresh, and tasty seafood for us to bring home and create these dishes with!
Now, down to the recipe,
1 lb fresh, large, shrimp (I peeled and deveined myself, that's up to you)
Start boiling water for the pasta. Add pasta, let it boil until cooked. Strain it and set it aside to add to shrimp mixture later.
Melt 2 tbsp of butter in the pan, add onions and garlic. Once they are see-through, add the RMR coated shrimp. Add the tomatoes to cook with shrimp. Once the shrimp are cooked (when they turn white/pink), transfer to a plate and let it rest.
Add 1 cup of wine, juice of 1 lemon, andremaining 2 tbsp of butter to the same pan you used for the shrimp. Wait until the butter melts, then add the shrimp mixture & noodles all together.