Shrimp scampi

BY: ANDREA ALDEN

One of my husband's favorite dishes at the seafood restaurant is shrimp scampi. I prepared this shrimp scampi recipe with a sophisticated grilled twist. The smoky aroma from the grill provides that special something that makes a great dish even more delicious. And the Napoleon Stainless Steel Wok is a great accessory - it's one of my top five favorite grills. It is perfect for preparing pasta and shrimp together so that everything is well coated and has a distinctive taste.

INGREDIENTS

225g to 280g uncooked spaghetti or fettuccine
16 to 20 large shrimp, peeled and deveined
2 tsp pepper
1 tsp grated zest of a citrus fruit (lemon, lime, orange, grapefruit or all together)
1/4 tsp dried garlic
3 tbsp butter
3 tbsp olive oil
4 cloves of garlic, thinly sliced
1/2 cup dry white wine, e.g. E.g. Sauvignon Blanc
1 tbsp dried parsley
1/4 cup freshly grated Parmesan
Salt and pepper, freshly ground to taste
1/2 lemon, squeezed
red pepper flakes (optional)

PREPARATION

Cook the pasta until almost al dente. They are then finished cooking in the wok. Set aside 1/2 cup pasta water.
Preheat the grill to 200 °C.
Season the shrimp with pepper, grated lemon peel, garlic and salt. Grill the shrimp over direct heat until almost cooked through, about 3 minutes per side.
While the shrimp are grilling, melt the butter and oil over medium heat on the side burner in the Napoleon stainless steel wok. Add the garlic and optionally the chili flakes right before the shrimp so that these ingredients are not overcooked.
Remove the shrimp from the grill, add them to the garlic-butter mixture and turn them several times to coat them. Add the wine and cover the wok for 2 to 3 minutes to cook.
Add the pasta, parsley and parmesan to the wok and mix. If there is not enough liquid, gradually add the pasta water until everything is evenly coated.
Before serving, season with salt and pepper and drizzle with fresh lemon. Garnish with Parmesan cheese.

This shrimp scampi recipe was cooked quicker than expected. It's delicious and elegant and quick to make for dinner with guests or simply during the week. Whether alone or in company, you will love it. I just know that it will become one of my classics. What simple dish do you like to prepare on the grill?

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