I stumbled across this scampi recipe a few summers ago, as I was browsing Epicurious looking for a nice, light summertime meal for Don and me. It’s a favourite of mine because I almost always have all the ingredients except the wine, and the whole thing comes together in about twenty minutes. It’s a great excuse to pick up a bottle of white on the way home from work and enjoy the remaining glasses with your dinner.
Adapted from Epicurious.com
2 tablespoons butter
2 tablespoons olive oil
1 pound peeled deveined prawns
4-6 garlic cloves, finely minced
1/2 cup red bell pepper, minced
1 teaspoon crushed chili flakes
1 cup dry white wine
juice of half a lemon
salt and pepper to taste
3/4 pound spaghettini or angel hair pasta
Put on a large pot of heavily salted water for pasta and cook per package directions. Place olive oil, butter and garlic in a large skillet. Slowly heat until the oil is hot and the garlic is fragrant. Add the minced red pepper and crushed chiles and cook over medium heat until the peppers are soft. Add the wine and simmer until the liquid has mostly evaporated. Add prawns and cook until just cooked through, remove from heat. Stir in cooked spaghettini, chopped parsley and lemon juice. Garnish with parsley, lemon zest and parmesan.
The simplicity of this recipe—including the fact that all the ingredients are pantry staples except the wine—makes this one of my favourite meals.