National Shrimp Scampi Day

Tails or no tails. So often that is the question. From a pruely presentation prespective, tails on is always a dramatic statement. But when it comes to dining, no tails is a much cleaner approach to eating shrimp.

Recently on a Friday evening, Kiddo, Hubby and I stopped for a bite to eat at our favorite neighborhood Mexican Restaurant. When ordering my favorite Friday supper, Camarones En Crema, I asked if the shrimp tails could be removed. But of course was the reply. Kiddo told me I’m spoiled. I don’t think so. It’s just easier to eat shrimp if I don’t have to deal with the tails. On the other hand, when serving shrimp cocktail, the tails play an important role – it gives you something to hang on to while dipping that sweet crustacean into a spicy cocktail sauce. Shrimp cocktails are the only reason I have martini glasses. That and for serving up chocolate mousse. But then, Chocolate Mousse is an entirely different yet equally delicious subject.

Today happens to be National Shrimp Scampi Day. One of my favorite shrimp dishes just happens to be Shrimp Scampi. I mean, what’s not to love? All that garlic and butter – the two main reasons to bother with escargot if you ask me. So why the tails on this time around? We are eating at home, a more casual, relaxed setting for supper. So why not have a dramatic presentation?

Happy Shrimp Scampi Day!

Tail-on Shrimp Scampi Linguine
1 pound medium Shrimp, tails on
14 Garlic Cloves, minced
2 tablespoon fresh Parsley, garnish
8 oz Linguine Pasta
1 tablespoon Olive Oil
8 tablespoons Butter
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 cup White Wine
2 tablespoons Lemon Juice, optional

Peel and devein shrimp, leaving tails intact. Keep shrimp chilled until ready to cook. Peel and mince garlic, set aside. Mince parsley for a garnish, set aside.

Bring a pot of water to a full boil. Prepare linguine according to package directions. Drain and keep warm in a serving bowl.

Meanwhile, in a large skillet over medium-high heat, melt butter into the olive oil. Swirl the skillet to blend and coat the bottom. Add shrimp, garlic, salt and pepper. Sauté for about 2 or 3 minutes, just until shrimp are pink.

Reduce heat to low, add wine and parsley. Simmer shrimp scampi for about a minute or so longer. Taste and adjust with lemon juice if desired. Pour the scampi sauce over the linguine, toss to coat. Spoon shrimp on top, serve and enjoy.

Delicious with a simple Salad for a satisfying spring supper.

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Accept our praise, O Lord, for all Your glorious power