Texas-Style Shrimp Scampi June Recipe
OUR CONTINUING SERIES OF RECIPES AND WINE PAIRINGS
Looking for a meal that’s Spring-Time light, yet satisfying? Here’s a twist on a nice Shrimp Scampi recipe. The avocado and scampi butter makes this a very special and flavorful entrée. Bon Appetit!
- Scampi Butter, recipe follows.
- 1 pound raw peeled and deveined 16 to 20 count shrimp with tail on.
- 3 tablespoons dry white wine
- 2 ounces Asiago cheese, cut into small chunks.
- 1 avocado, large diced
- Cooked linguine pasta
Fresh parsley, for garnish
- 1/4 pound unsalted butter, softened.
- 1 tablespoon minced garlic
- 2 tablespoons minced red onion.
- 1 tablespoon fresh chopped parsley leaves
- 1/2 teaspoon garlic powder
- 1 tablespoon kosher salt
- 1/4 teaspoon freshly ground black pepper.
- Dash white pepper
- Dash Worcestershire sauce
- 1 lemon, juiced.
- Place 2/3 of the scampi butter in a large sauté pan over high heat and melt.
- Add in shrimp and cook for about 2 minutes, moving shrimp around in the pan.
- Sizzle with the white wine and cook until shrimp are opaque, only about another 2 minutes.
- Remove from heat and stir in the remaining scampi butter, Asiago cheese, and avocado chunks.
Serve over cooked linguine pasta and garnish with fresh parsley.
- Using a medium bowl, whisk together all Scampi Butter ingredients until well blended.
I love a crisp refreshing dry wine for this dish and there’s nothing better than Sandy Road Vineyards Sangiovese Rosé. The light fruity nuances of the wine combined with the richness of the scampi will make your guests wanting more (or at least, the recipe!).
Hope to see you soon at the vineyard!