Shrimp Scampi is a meal I grew up pleading for as a treat on Friday nights when my mom came home from work. Seafood is one of my favorite foods and shrimp sits highly on that list. Pasta is easily one of the most low maintenance foods on Earth, making it perfect for even the worst cook you know. This recipe is made with ingredients that are probably already sitting in your fridge and pantry. You’re also going to need cannabutter for this. You can find out how to make this by visiting my Pot Brownie recipe. Without further ado, let’s get started!
For this recipe you’ll need:
- 1lb large shrimp (peeled & deveined)
- Linguine (or your favorite pasta)
- 2-3 cloves garlic
- Red pepper flakes
- Salt + black pepper to taste
- ¼ cup white wine
- 5 tbsp cannabutter
- 1-2 tbsp oil
- 1 tbsp lemon juice
- Parmesan (optional)
First, bring some water to a boil and cook your pasta according to package instructions. We’re using linguine in this recipe, but you can use angel hair, spaghetti, or even fettucine if you’d like. Whatever you have handy will work just fine.
Next, we’re going to prepare the shrimp and the pan sauce. If you have an hour to slave away, then you can buy shell-on shrimp and peel and de-vein them yourself. I, however, am a lazy girl and like to have this already done beforehand. Heat a large skillet on the stove and add in 1-2 tbsp of oil. This will depend on the size and amount of shrimp you have.
Add your shrimp to the hot skillet and season with salt, pepper, and red pepper flakes to taste. I’m a fan of spice so I don’t hold back on the red pepper flakes, especially since these are the only seasonings that are being used in the recipe. Cook your shrimp until they are about 75-80% cooked through. Remove the shrimp from the pan once you’ve reached this point, making sure to leave as much of the oil behind as you can. This will become the base for your delicious, medicated pan sauce.
Thinly slice your garlic cloves and fry until fragrant. Be sure not to burn your garlic! At this point, add in ¼ cup of white wine and cook until the alcohol has been cooked off. This should take a few minutes. Once the wine has reduced nicely, add in your 5 tablespoons of cannabutter and allow that to melt. Cut the richness with a tablespoon of lemon juice. This forms a creamy butter sauce that is sure to wow your friends and dinner guests.
Finally, add your shrimp back into the sauce and toss to coat. Allow them to finish cooking in the sauce. Your pasta should be done by now, so you can add that into the pan as well. It’s okay if a bit of pasta water gets into the sauce. The starch will keep your sauce from breaking since it’s mostly fat. I like to add a bit of parmesan at the end because, who doesn’t love cheese? It adds a great flavor and gives the sauce a bit more body if it happens to be too thin.
This mouth-watering medicated shrimp scampi is sure to fill your belly and give you a proper food coma. If you find the dosage to be too weak or too strong you can always tweak it to your preference for the next time you make a medicated meal. Try out the recipe and let me know your thoughts!
