As I stood in the Walgreens greeting card section searching for the perfect birthday card, a comedic Bubba Gump Shrimp card caught my eye. Perhaps it was the cold rainy day or boredom, but my mind began dancing with visions of shrimp scampi ladled over beautifully flavored lemon-garlic fettuccini.
The more I thought about it, the more certain I became that this was a good time to rework what I considered an already perfect recipe. My goal was to make the dish more affordable for those on a tight budget. Good friends were coming for dinner—and they’d be perfect guinea pigs.
Originally I bought thawed, cleaned jumbo shrimp from my fish monger for $16 per pound and two packages of freshly made fettuccini from the market at $13. Dry white wine for the sauce averaged $10 a bottle, and the lemons, shallots, and garlic costs a few bucks. Scampi and pasta for four ran just under $45. Could I get the costs down to 20 bucks or less without compromising the flavor?
I headed to our local superstore in search of the best prices and battled the crowds with overflowing carts. Strange, but I had never purchased frozen seafood here, so I was pleasantly surprised to find a two-pound bag of frozen, cleaned jumbo shrimp for $12—that’s just $6 a pound. Even better, another brand offered a like amount of cooked shrimp for $6—or $3 per pound. I was inspired!
You should know that shrimp is extremely perishable and fishermen typically freeze their catch at sea before transporting it to the mainland. “Fresh” shrimp from the local fish monger have usually been frozen and thawed, so their advantage is questionable. Superstores buy huge, frequent lots and negotiate significantly lower prices than their competition.
A big bag of oversized lemons costs the same as one-third the amount at my market. I was thrilled to find more affordable wine for the sauce (not to mention the cook and her friends!). Bulk pasta wasn’t a good idea today as I had a huge stash at home—and a one-pound package of dry fettuccini cost only $2. A quick tally confirmed that I had successfully cut my scampi and pasta dinner for four to $20. Wahooo!
Back in the kitchen, I prepped all of the ingredients. Know that proper advance prep is the key to success with this easy meal. You do not want to be zesting, squeezing juice and measuring along the way as you cook, or your sauce will go south, the shrimp might overcook and the whole dish could be ruined.
Storing and thawing shrimp properly is critical for best flavor and safety. Keep yours frozen until ready to defrost. Then place them in a colander under cold running water until thawed. Never soak them in water or you’ll lose significant flavor. Never defrost the shrimp at room temperature or in a microwave—no exceptions.
If using thawed shrimp from the market, buy it the day you plan to use it. Set the wrapped shrimp in a bowl set over a larger bowl filled with ice before refrigeration. (Most refrigerators are not cold enough to keep shrimp perfectly fresh.) Store for 24 hours or less, and remove from the refrigerator just before using.
When ready to cook, pat the shrimp dry, then lightly dip them in flour. Be careful to shake off all excess flour or your sauce will get too thick. If this happens, thin it with some wine or the hot cooking water from your pasta.
If this is your first time cooking shrimp, do not fear as they cook quickly from gray to a beautiful pink-salmon color in minutes. Don’t overcook them or they will become chewy. With practice, you’ll be able to eyeball doneness like a pro.
Since it was storming outside, I decided to bring everyone to the kitchen table for dinner. All was warm and cozy, informal and fragrant with garlic and fresh lemon. I plated the fettuccini and scampi at the stove. As everyone lined up, I topped each with freshly grated parmesan cheese, Italian parsley, and a thin lemon slice just because.
Everyone dug in heartily and I knew the dish was a success—and cheap. Pouring more wine, I told everyone about my experiment and they were amazed at the huge savings possible with good planning. One friend slurped a noodle lustily and said, “perfection!” In the spirit of the moment, another suggested that I bring the costs down more with Two Buck Chuck wine and making my own pasta for pennies. How low can it go?
My mantra is quickly becoming, “How can I be on a budget when it tastes so good.” The economy may be depressing, but we are all learning new—often better— ways to feed our families and friends.
Print copies of Shrimp Scampi and Lemon-Garlic Fettuccini for your convenience.
