The World’s Best Shrimp Scampi
During my stay at the Omni Hotel in San Diego, I decided to embrace the silence of being alone and childless for the night by enjoying some room service in peace and quiet. I had no idea what a spiritual experience it was going to turn out to be. As I thumbed through the selections on the menu I came across shrimp scampi I thought, “Why not?!” It was safe and I hadn’t had it in a long time so I went for it. When the server arrived and removed the silver cover from the entrée I gasped. It looked so pretty! All fresh ingredients: plump and juicy shrimp, perfectly cooked pasta, I’m sure my grandmother with-a-vowel-at-the-end-of-her-last-name would’ve been proud.
Nom. From the very first bite I was floored. How could this meal taste so amazing? There had to be some secret ingredient. Someone added a helluva lot more than love to this and I needed to find out what it was. A month later I’m still drooling over the memory of every savory bite so something had to be done. I did what every other foodie stalker would do, I emailed the hotel headquarters.
Not only did I hear back, but I received an email directly from Mary Hinds, the Senior Executive Chef of McCormick and Schmick’s Seafood Restaurants, with the recipe! Holy Christmas today is a good day. I am grateful for her being so kind and sharing this with me. So without further ado friends, here is the best shrimp scampi I have ever had:
Recipe & Ingredients
½ tsp. Garlic, finely chopped
½ tsp. Shallots, finely chopped
5 each U-15 Shrimp, peeled and deveined leaving tail on
(these are large shrimp 15 of them equal 1 pound)
2 oz. White Wine
2 oz. Heavy Cream
1 ½ oz. Whole Butter, room temperature
1 Tbsp. Tomatoes, diced ¼ inch
½ tsp. Parsley, finely chopped
6 oz. Orecchiette pasta, pre cooked al dente
to taste Salt and Pepper Instructions:
- Heat a sauté pan over medium heat.
- Add the oil, garlic and shallots and give them a quick stir, then immediately add the shrimp.
- Once the shrimp begin to turn pink on both sides, add in the wine and heavy cream.
- Reduce the cream and wine until it becomes a bit thick and creamy.
- Add in the butter, tomatoes and parsley, then toss in the pasta and a pinch of salt and pepper.
- Give the dish a taste and adjust seasonings as necessary and serve and enjoy.
For those who don’t know yet, I have a small addiction to those tiny green Smurf trees and needed my daily fix. I asked them to toss some broccoli in the ingredients as well and that kicked up the funk about 10 more notches.
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