Shrimp Scampi (sort of) in a Sun Dried Tomato [Light] Vermouth Cream
Note: This dish serves two. To modify it for four, simply double the recipe. The "sort of" means that I am using shallot instead of the traditional garlic... You get the essence of traditional scampi with this dish, but it's extra special. Of course "scampi" can also mean "prawn," but I told you I'd spare you that -- for another time.
Here is what you will need to make this dish (picture of Olive Oil and water omitted).
1/4 lb Angel Hair Pasta
14 Jumbo Shrimp, peeled, deveined and tailed.
Old Bay Seasoning, to taste
Dried Thyme, to taste
1 tablespoon Olive Oil (optional)
2 tablespoons Butter
1 Shallot, chopped
2 tablespoons Capers
1/4 cup X-tra Dry white Vermouth
1 Ladle Starchy Cooking Liquid (from the pasta)
1/4 cup Fat Free Half & Half
Grated Parmesan Cheese (optional)
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Cook pasta to directions on box. Strain and reserve one ladle of the starchy cooking liquid.
Season shrimp with Old Bay and dried Thyme.
In a large skillet, add olive oil, if using, butter, shallot and capers. Sauté for three minutes.
Add Shrimp. Sauté for three minutes.
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Remove shrimp to bowl.
Add vermouth and starchy cooking water. Reduce by one half.
Reduce heat to low. Add shrimp back in and cook for two more minutes, until shrimp are translucent.
Remove pan from heat. Stir in half and half, stirring consistently for one minute until mixture is warmed through.
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Serve over pasta. Top with grated Parmesan cheese. A quick side salad or steamed broccoli goes great with this dish!
I am taking tomorrow night off. I'll be back this weekend for a Valentine's Day romantic meal idea, including a sweet ending!