FOR YOUR TABLE
Shrimp Scampi
Recipe and photo courtesy of Camanchaca Inc. and IFC Seafood
- 30 mL (2 Tbsp) olive oil
- 45 mL (3 Tbsp) butter
- 3 garlic cloves, minced
- 2 mL (1⁄2 tsp) crushed red pepper or to taste
- 680 g (1 1⁄2 lb) Kirkland Signature Wild Argentine Shrimp, thawed
- 125 mL (1⁄2 cup) dry white wine
- Kosher salt and pepper, to taste
- 454 g (1 lb) spaghetti, cooked and kept warm
- Parmesan cheese, grated, to taste
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In a large non-stick pan, heat olive oil and butter. Add garlic and crushed red pepper. Cook garlic until fragrant, about 1 minute. Add shrimp; cook for 2 to 3 minutes per side until golden. Remove shrimp and set aside. Pour the wine into the same pan and cook for 2 to 3 minutes, then turn off the heat. Return the shrimp to the pan; toss and coat in the sauce. Salt and pepper to taste. Place shrimp on top of spaghetti; sprinkle with Parmesan cheese. Makes 6 servings.