RECIPE #290, DAY #487
ORIGINAL RECIPE: “Greek Scampi,” from the Moosewood Collective’s Moosewood Restaurant Cooks at Home*
TIMING: 20 minutes
DIFFICULTY: Easy, just pay attention to not overcooking the shrimp
TOOLS: Nothing special
COOK TYPE: Stovetop
HEALTH: As long as you have your pasta consumption under control (perhaps once/week), this is a nice sea-oriented meal. (It is recommended to eat fish, and sometimes shellfish, once or twice per week). Pumped up with veggies, dairy, and herbs, this is super paired simply with a steam green like broccoli or asparagus.
EXPERIENCE: This is the kind of meal that hits all the notes that I love. Pasta. Shrimp. Tomatoes. Fresh herbs. A little salt, a little tart. I could eat the entire pan by myself.
My husband, on the other hand, tolerates it because he doesn’t like shrimp. Also, you have to like feta and dill. If you do, this is totally for you, and it’s very simple and quick, to boot. A great date-night entree.
NOTES: This scampi serves up equally well with linguini–as in a typical scampi–or with orzo–inspired by the Greek bent. Don’t be tempted to over-complicate this or be heavy-handed with the ingredients. The boldness of the simple, quality ingredients will carry this dish all by itself.
This is one of those dishes (especially because of the delicacy of the shrimp) where it is imperative that your mise en place be in place before you begin cooking. Make sure everything is chopped and measured and sitting pretty on the counter before you heat that pan.
- Cook 8 ounces linguini or orzo in salted water, according to package directions.
- Heat a wide, deep skillet over medium heat. Add 2 tablespoons olive oil and 2 pressed garlic cloves and cook for seconds.
- Add 8 ounces peeled and deveined shrimp. Cook for 1 minute.
- Quickly add 1 cup diced tomato, 1/2 cup crumbled feta, the juice of 1/2 lemon, and 2 teaspoons minced dill. Season with salt and pepper and stir until tomatoes have released their juices and the shrimp is just barely all pink (but not overcooked!). Remove from heat.
- With tongs or a spider, add pasta directly from the pasta water into the sauce. Toss, taste for seasonings, and serve right away.
Serve with a sprig of dill, a slice of lemon, steamed broccoli or asparagus tossed with butter, salt and lemon, and Garlic Bread with Attitude (to be blogged later).
*Recipe changed from the original.