At this week’s pairing and pouring, Arny will be preparing Shrimp Scampi with Fettuccine. Shrimp scampi means different things to different people, but it always involves butter, garlic and shrimp. For some people, it’s just not shrimp scampi if it’s not served over pasta. For others, pan-fried, buttery shrimp are simply served as-is, alongside some crusty bread for dipping. Some add wine, some add tomatoes. Most people add lemon. But there’s no right or wrong. And why is that? Well—like so many of our very favorite recipes—shrimp scampi is not actually a classic Italian recipe, it’s Italian American in origin.
“Scampi” is the Italian word for langoustine, a type of crustacean that’s common in Europe. In Italy, a quick sauté in butter, olive oil and garlic (and sometimes white wine) is the traditional way to serve these sweet, pink-fleshed clawed crustaceans. A more accurate interpretation would be to think of the name “shrimp scampi” as meaning that you cook regular shrimp in the same style as scampi (langoustines) would traditionally be cooked in Italy.
Our wines are from Michigan winery, Chateau Fontaine – Pinot Gris, Pinot Noir and Semi-Sweet Riesling. See you from 5-8 p.m.