Clean and devein 6-8 large shrimp per person. Dry shrimp and place in a bowl. Coat shrimp with olive oil. Season with finely chopped fresh garlic, add garlic powder, pepperoncini flakes, oregano, black pepper to taste. Stir so shrimp are coated with mixture and refrigerate until ready to cook. Let come to room temperature before broiling. Place coated shrimp on a shallow baking pan, not touching. Top with any leftover olive oil mixture. Pre-heat broiler to high. Place shrimp on top rack and broil for 6 minutes. No need to turn.
For the pasta. Mince together a couple anchovy filets, a couple leaves fresh basil and 1 tbsp. capers. Place in a small bowl. Add 1/2 cup red wine and a few pats unsalted butter. Use fresh pasta, fettuccine is great. Cook the pasta in boiling water for 4 minutes or until tender. Drain. Place back in saucepan and stir in caper, anchovy, basil, wine, butter sauce. Garnish with lemon zest.
Usually broil scampi for 6 minutes. The Pierre Franey way. But, with city gas broiler, doesn’t work as well. So. Went for the sauté.
First, in a small bowl, add 8 large dried, cleaned shrimp per person. Coat with extra virgin olive oil, not too much. Add cracked black pepper, oregano, red pepper flakes to taste. Add as much minced garlic as you can stand, the more the better. I even add some garlic powder for good measure. Mix the shrimp around to coat with all of the spices, olive oil, and garlic. Cover and refrigerate for an hour or longer. Take shrimp out and bring to room temperature before cooking.
Bring a large skillet to high heat so that shrimp will sear immediately. Place shrimp in the skillet so they don’t touch. Pour any excess sauce on the shrimp. Sauté for 3 minutes, until golden brown. Turn shrimp and sauté for another 2-3 minutes. No more than that. Make sure to pour any excess olive oil garlic sauce over the shrimp and serve with rice mixed with roasted vegetables.
See Autumn Candy. Delish!
Le Bois Boutteux, Sancerre 2015. From Corks on Columbus. UWS.