If you ask an Italian what the translation of "shrimpscampi" is, he may look at you with a strange look. Like the cheese (quesocheese) or the carneasadasteak common to chain fast-food tacos, "shrimpscampi" is a strange translation. "Scampi" is shrimp – a large sea shrimp variety commonly served with white wine and garlic. Since the wrong translation has been deeply rooted, it can only be wrong now.
I once saw the restaurant menu say "ScampiScampi" with a tacit smile and nod. In their food culture, people who eat shelled shrimp will tell you that shrimp shells are the most umami and sweet part. So, I used olive oil and garlic to extract the umami substances in the shrimp shells. Olive oil, full of shrimp aromas, makes the shrimp more flavorful and wraps all the noodles with the aroma. Every time I fry shrimp, I use the method of frying shrimp shells to make the shrimp taste more intense.
Ingredients fee
4 to 6 servings of large shrimp 454 g (1 lb) medium sized garlic cloves 12 capsules, 4 pats and keep intact, 4 thinly sliced, 4 finely chopped or ground into puree extra virgin olive oil 1/2 cup kosher salt Appropriate amount of dried chili flakes 1/4 ~ 1/2 tsp dry white wine 1/2 cups unsalted butter 2 tbsp fresh parsley 1/4 cups, chopped lemon zest 2 tsp and lemon juice 1 tbsp (using 1 lemon) spiral or tubular pasta 454 g (1 lb), such as double helix, Spiral tube surface or spiral surface freshly ground black pepper crushed to an appropriate amount
1. The shrimp is hulled, leaving the last section of the shrimp tail, retaining the shell. In a large bowl, mix the shrimp, minced garlic, 2 tablespoons of olive oil and 1 teaspoon of salt and set aside.
2. Heat the remaining olive oil in a saucepan 30.5 cm (12 in) diameter over medium heat, add 4 crushed garlic cloves and shrimp shells and sauté until the garlic and shrimp shells are slightly bubbling.
Turn to medium heat and continue to sauté until fragrant, about 5 minutes. Place the pessimistic strainer rack on a bowl, filter the garlic and shrimp shells and discard, leaving the olive oil behind.
3. Pour the filtered olive oil back into the pan and heat over high heat until oil streaks are produced. Stir-fry in the garlic slices and dried chili flakes until the garlic slices turn golden brown.
Stir-fry the shrimp for about 30 seconds. Pour in the white wine and cook until the shrimp are almost fully cooked, about 1 minute. Remove from heat and stir in butter, chopped parsley, lemon zest and lemon juice. Set aside the sauce.
4. Put the pasta in the soup pot and pour hot water to drown. Bring a pinch of salt to a boil over high heat, stirring occasionally to avoid sticking to the noodles. Cook until the noodles are soft but the dough is still a little hard (reduce the cooking time according to the packaging instructions after boiling for 1 minute). Drain the pasta and keep 1/2 cup of boiling water (pour out the rest of the boiling water), pour the pasta back into the pan and bring on medium heat.
5. Pour the shrimp, sauce and half of the boiling water into the pasta pan and stir until the sauce is evenly attached to the noodles for about 2 minutes. Add boiling water as appropriate to adjust the sauce to your preferred concentration. Season to taste with salt and ground black pepper.
Selected from the book "Cooking Lab", all rights reserved.