Learning new Scampi

I have developed a fondness for America's Test Kitchen.  Clear and concise recipes and techniques bring new found nuance to my culinary skill set.

Served in the Hoover Bowls

Prior to the Seafood Supper episode my limited understanding of Shrimp Scampi was just that, "limited".  I would have ended up with rubbery shrimp in a broken butter sauce.  Then Elle Simone opened my eyes.

Because I was prepping for just B and myself we took a few liberties with the recipe.  Using 12 ounces of  "Extra Large" (26-30 per pound) means more bite-sized shrimp per serving.   Reducing the 3-2-1 ration of salt, sugar and water to 3 cups of water, 2 teaspoons of salt and 1 teaspoon of sugar worked just right.  Turns out we should have reduced the red pepper flake by about two thirds as well.

This version of Shrimp Scampi can very easily stand on its own merits.  Not being one to leave well enough alone I pushed the envelope.  Exercising the absolute luxury of adding just the tips of Asparagus in the last couple of minutes of finishing the shrimp and sauce added the green compliment that I am always looking for.

Then, as if that were not enough, adding in Buitoni's Linquine Pasta to complete the meal.  Let me rave about this pasta for just a moment.  Buitoni Pasta and Sauces are most often found in or close to the Dairy section.  There is good reason for this.  This is fresh pasta, not dried or frozen.  This pasta cooks very, very quickly.  This pasta is light, flavorful and has so much integrity that it even does well the next day, refrigerated of course.  Bellissimo!