Scampi Udang 15 Menit
This simple shrimp scampi can be made in just 15 minutes! Lots of lemon flavor, buttery shrimp, fresh parsley, and noodles.
Foto: Pinch of Yum — Lindsay OstromBahan-bahan
- 1 tablespoon olive oil
- 1 lb . raw shrimp, shells and tails removed (see notes)
- 4 large cloves garlic, minced
- 1 tablespoon butter (can add more to taste)
- 2 tablespoons white wine
- 1/4 cup minced lemon pieces*
- 8 ounces uncooked capellini noodles (I used Jovial gluten free)
- a handful of fresh chopped parsley
- salt and pepper to taste
- Parmesan cheese for topping
Langkah-langkah
Start a pot of boiling water for the noodles. Heat the olive oil over medium high heat in a small skillet. Press the excess moisture out of the shrimp (especially if they were originally frozen) and place them in the hot skillet. Don’t move them around right away – let them cook for 1-2 minutes before flipping them over to cook on the other side. Sprinkle with salt and pepper while still in the pan. When the shrimp are cooked through, remove from heat and set aside.
Put the noodles in the boiling water and cook as directed on the package. In the skillet used earlier, add the garlic and butter and reduce the heat to medium. Saute for 3 minutes, stirring continuously, until the garlic is soft and fragrant. The garlic will taste bad if it gets burned so be careful! Add the wine and allow to cook down (simmer until there is less liquid) for a few minutes. Add the lemon pieces and saute for another 1-2 minutes. Finally, add the shrimp back to the skillet just to warm it up again.
Drain the noodles and return to the saucepan. Add the shrimp/lemon/garlic mixture and the fresh parsley. Toss to combine. Season with salt and pepper and top with a tiny bit of Parmesan cheese.
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