This classic recipe makes a simple garlic, white wine and butter sauce that goes well with a pile of pasta or with a hunk of crusty bread. However you make the dish, once the shrimp are added to the pan, the trick is to cook them just long enough that they turn pink all over, but not until their bodies curl into rounds with the texture of tires. (Photo: Craig Lee for The New York Times)
Shrimp Scampi with Pasta
Shrimp Scampi With Pasta, Spinach, Cherry Tomatoes and Olives
My grandmother, who lived in Maryland, had a wire rack that hung from the back of her kitchen door and was filled with all sorts of ancient, bizarre foodstuffs: cans of jellied beef consommé; packages of sardines; and containers of...
Bacon and Shrimp Scampi with Pasta
Bacon and Shrimp Scampi with Pasta | Let's Dish Recipes