(“Gamberi Saltati” – “Ammaru cu Limiuni”)
Shrimp scampi is easily and quickly prepared; 1 ½ lb. of unpeeled shrimp are needed for 4 people and the
recommended shrimp size is the “16/20” count.
To make a quick and pleasing dinner for 4, open a nice bottle of wine, serve a hearty appetizer of chunks of
cheese, olives and freshly sliced Italian bread.
Prepare the shrimps scampi and linguine, follow with a lettuce salad dressed with olive oil and lemon and finish
with biscotti and ice cream drizzled with brandy.
To make the pasta, boil a full pot of salted water and add 12 oz. of linguine. When cooked, drain and toss with ¼
lb. butter (stick) and add the zest and juice of ½ a lemon. Serve with grated parmesan cheese and garnish with
1½ lb. unpeeled
shrimp “16/20” count
tablespoons of olive oil
cloves of sliced garlic
Zest of ½
cup of white wine
Salt and pepper
lemon plus quartered lemon wedges
tablespoon of chopped fresh parsley
Rinse shrimp in cold water, peel, devein and leave the tail on. Rinse again and set in a colander to drain. In a 12
inch skillet, heat 2 tablespoons of olive oil and add sliced garlic and lemon zest; sauté for less than a minute
and add the shrimp. Keep at high heat, turn and cook for 1 minute then add the white wine and salt and pepper to
taste. It is optional to a add pinch of saffron.
Cook until the alcohol of the wine has evaporated and the shrimp turn pink, than squeeze the juice of 1 lemon and
turn. Total cooking time should be less than 5 minutes. Remove scampi from heat and place them into a serving dish,
garnish with chopped fresh parsley and lemon wedges.