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Garlic shrimp scampi pasta - cheese or no cheese?

8K views 22 replies 15 participants last post by  sidediva 
#1 ·
Dare I?
 
#2 · (Edited)
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.
 
#4 ·
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.
 
#7 ·
Originally Posted by berndy

If you are Italian you know what is correct.
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 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.
 
#9 ·
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)
 
#15 ·
"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..
 
#18 ·
Scampi is a kind of langoustine , also known as a red shrimp. the shell is  red even before you cook them.
 
#22 ·
I have read that Sicilian cooks often use hard grating cheeses with shellfish.

Then there's the all-Japan favorite: Seafood Doria. Invented by Saly Weill, the Swiss genius who created Yoshoku.

Make a mild Mornay, using about 1/3 seafood stock in place of milk. Sauté a range of the very freshest seafood in butter with mirepoix. Make good steamed rice. Put rice in the bottom of a gratin dish. Pour on the seafood, cover with the Mornay. Sprinkle with Parmesan and broil until golden and bubbling.
 
#23 ·
I love any seafood pasta with grated cheese on it. However, my Dad who was from Naples  a seafood town said no cheese with a seafood pasta....sorry Dad I really like it. Don't know what the thought process is there but most Italians from Italy don't use the cheese with seafood pasta.
 
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