I love the ridiculously buttery shrimp scampi that you get out at restaurants.
I don’t often order it though, because shrimp scampi is a super simple meal that I can make at home and it doesn’t take any time at all. Also, I’m 92% positive that this shrimp scampi is way healthier than any I would order out–even with the beer! And I added broccoli too! Something green!
So who said anyways that shrimp scampi always needs to be made with wine? It ain’t so! Many different beers work with the light flavors in shrimp scampi: a pale ale, a lovely hefeweizen, or a saison would be wonderful. And as much as I love cooking with wine, we’re not the biggest white wine drinkers. We’re big, bold, dry, red people in this house. So the chances of me having a beer that works with the flavor profiles of the dish, and finishing that beer once I’m done cooking with it are much more likely.
Beer Shrimp Scampi
Adapted from Simply Recipes
1 lb angel hair pasta
1/2 lb broccoli florets, frozen or fresh
2 tablespoons olive oil
2 tablespoons butter
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 lb. shrimp, shelled and deveined
1/2 cup beer
1 tablespoon lemon juice
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Either throw in the broccoli for the last couple minutes of cooking time, or steam above the cooking pasta in a steaming basket. Reserve some of the cooking liquid.
In a large skillet, heat the oil and butter together over medium high heat. Saute the garlic and red pepper flake for 30 seconds to 1 minute, then add the shrimp. Add the beer and stir. Increase the heat to high and let the mixture boil for 2 minutes. Turn the shrimp over and continue to cook on the highest setting until the shrimp are perfectly pink. Turn the heat off and mix in the lemon juice, salt and pepper. Add the cooked pasta and broccoli into the skillet and toss altogether. Add the reserved cooking liquid and/or more beer if you need to create more sauce.