Quote:
Originally Posted by BRPORSCHE
Last night: Shrimp Scampi.
Added too much wine (is that a thing?) and had to reduce a lot longer than expected. Added the green onion too early and subsequently ruined the color.
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Couple suggestions... When the shrimp is
almost cooked through, remove it and set it aside. Reduce the wine/garlic mixture. Add in the
almost-cooked pasta and finish cooking it in the sauce, tossing almost continously. Add the shrimp back in to combine.
Or, saute the garlic and dried chili briefly, then add the wine and reduce. Then add the shrimp and, when it is
almost cooked through, add the pasta and toss for a few minutes.
The trick is to get the pasta cooked through and coated with the sauce without overcooking the shrimp. (Please use fresh gulf shrimp, never farmed shrimp.)
I'd add more dried chili flakes and delete the green onions in favor of fresh flat leaf parsley, added off the heat.
If you feel like experimenting and you want more shrimp flavor in your dish, make a quick shrimp stock with the shells and heads and incorporate some of that into the dish when reducing the wine.
Carry on,
JR