It’s Ramp Season again!!! So, we went out into the woods for a little hike with a side of foraging, and we came home with a heaping mound of ramps! To start things off, we figured we’d make a dish with a fun name…so a little play on Shrimp Scampi seemed to fit the bill! We started by quickly cooking our shrimp in butter before removing it from the pan and getting to work on our ScRAMPi sauce! For that, we relied on butter, white wine, a little lemon juice, garlic, and of course, the featured ingredient: ramps.
Once done, we served our ScRAMPi atop a bed of tricolour spaghetti, which worked really well. If you’ve got ramps at your disposal (and no shellfish allergy), we’d highly suggest this one!
*This website can’t be used to identify wild mushrooms or ingredients. Do your own independent research, and consume wild mushrooms or ingredients at your own risk.
Time: 30 Minutes
Ingredients:
- Shrimp
- Ramps
- Garlic (we used 5 cloves)
- Butter
- White Wine
- Lemon Juice
- Pasta of your choice. We used tricolour spaghetti.
Method:
- Peel your shrimp.
- Melt some butter (we used about 3 tablespoons) in a pan. Then, add your shrimp, and cook both sides until they turn pinkish orange. Remove from the pan, and set aside.
- As your shrimp cook, peel and dice your garlic, and slice your ramps into ribbons.
- Once you remove your shrimp, add your garlic, and let it sizzle for a few moments.
- Pour in your wine and some lime juice, and bring to a simmer. Let it cook down a little.
- Add your ramps to the pan, and wilt them.
- Place your shrimp back in the pan to reheat.
- Plate, devour, and enjoy!
