What to do when the fish dies and you can't release it.
Mixed Shellfish Scampi Over Pasta (still in development)
submitted by Kent Hull
Mixed Shellfish Scampi Over Pasta (still in development)
submitted by Kent Hull
Serves two (hungry), three (polite), or four (with a referee to settle squabbles over seconds).
Scampi
16 oz. shellfish (shrimp, scallops, calamari, or a mixture.
This recipe was developed around Trader Joe's Seafood Blend,
16 oz. of frozen raw shrimp, bay scallops and calamari rings).
4T butter
1T olive oil
at least 1T chopped shallots (up to 1/2 c)
6-8 large cloves garlic, minced or coarsely grated
1T lemon juice
1/4 t salt
1/8 to 1/4 t red pepper flakes
4T (1/4 t c packed) minced flat-leaf parsley (up to 1/2 c) (divided use)
1/4 cup dry white wine
scant 2T freshly grated or finely shredded Parmesan cheese
1/4 t lemon zest
1T minced scallions (green onion) (up to 1/2 c)
1 package egg noodle pasta (8-9 oz. dry), fettucine or wider (tagliatelle, pappardelle)
Heat oil over medium heat. Add butter and mix. When butter is melted and the foam subsides, stir in shallots and cook until translucent. Add garlic and cook until lightly colored. Add half of the parsley, the red pepper flakes and wine and reduce until any alcohol smell is gone.
Add green onions, lemon juice and salt and when the mixture starts to bubble again, add shellfish, increasing heat as necessary to keep it cooking quickly. Cook until shellfish is barely done (2 minutes for calamari, 3 or 4 for scallops or peeled shrimp).
Add the parmesan cheese slowly so it appears to dissolve. Add the remaining half of the parsley and lemon zest. Stir to join the flavors, then remove from heat.
Meanwhile, cook the pasta in generously salted water. When the noodles are barely al dente (noodles barely cooked through and still less soft in the middle than on the outside), drain thoroughly and toss with the scampi.
This dish is not ordinarily served with grated Parmesan cheese at the table. The Parmesan added during cooking is just used as a thickening agent with its own subtle flavor contribution. If you use larger amounts of shallots or scallions, you will need more salt.