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Discussion in 'Food & Cooking' started by koukouvagia, Feb 21, 2017.
I like it with cheese. It's not the tradition, but it works for me. Aged asiago would be my first choice.
The Greek guy who catered my wedding had a dish he served in his restaurant he called pasta mykonos. Scallops, shrimp, pasta a buttery cream sauce, garlic and lemon. And asiago. Heavenly.
Cheese. It seals in the juices so that your shrimp doesn't become too dry. Okay just kidding, but I don't mind cheese on pasta with shrimp scampi. With or without. No big deal either way for me.
Whatever YOU. I like .
I do prefer mine without she cheese. For me the cheese covers up the taste of the shrimp.
If you are Italian you know what is correct. I am not asking you to show me your passport.
Are you saying that to an Italian, shrimp scampi without cheese is correct? You do realize shrimp scampi is an American dish - not an Italian dish?
I am down for either one.
Lots of people say seafood and cheese are a no go pairing. To those people, I say "seafood au gratin".
I do not know what is correct, if there is right or wrong way.
When I hear ' pasta " I think of pasta being Italian first and Italians are known to serve the best pasta.
I like @phatch's suggestion of asiago.
In fact the thought of all that butter and garlic and strong cheese rings my bell.
What will you drink with this dish?
I agree with the statement of eat it as you would like it. For me, I would prefer it without the cheese, but if you are going to add cheese I like phatch's suggestion of Asiago. Just don't do what they do here in Wisconsin and throw either cheddar or mozz on just about everything!!! (not that I've ever seen them throw it on scampi but they do throw it on numerous fish dishes that I would never expect cheese on)
I went with no cheese. It didn't need it after all.
Isn't 'scampi' an Italian word for shrimp?
I was waiting for someone to call that out. Ha-Ha...
Scampi Tagliatelli al Quatro Formaggio (shrimp bow tie pasta and 4 cheeses)
No, check this site https://en.wikipedia.org/wiki/Scampi. I vote without the cheese. We do like shrimp pizza.
Gamberi is italian for shrimp.
"Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations."
I stand corrected...My apologies..
In Italy they would look at me crosseyed with a look like stupid American. In my home I do things as I like.
The only wrong way to serve shrimp scampi is to serve it with a pool of garlic butter at the bottom of the bowl with overcooked pasta. Other than that, to cheese or not to cheese? Dealer's choice.
Scampi is a kind of langoustine , also known as a red shrimp. the shell is red even before you cook them.
In the immortal words of Auguste Gusteau, "anyone can cook, but only the fearless can be great!"
Sorry. Couldn't resist.
I cheese it at work