10 April 2012

shrimp scampi pasta

Continuing the recent streak of pasta dishes - not to mention my second shrimp pasta dish in a few weeks - I bring to you an incredibly quick and easy shrimp scampi recipe. I've never made a "scampi" dish before. Does anyone know what that even means? Let me know in the comments. I Googled it, but it said something about lobster. #GoogleFail. The only scampi I really remember ever having was a chicken scampi dish that my mom used to make back in the day every once in awhile, and I recall really loving it. (Mom, do you still have that recipe?!) Anyways, there's a lot of questions here. Let's get to the meal. Here's what you'll need:

  • 1/4 cup olive oil
  • 1 lb peeled and deveined large shrimp
  • 4 large garlic cloves, minced
  • 1/2 tsp red pepper flakes
  • 1/2 cup dry white wine
  • 1 teaspoon salt
  • 1/2 tsp black pepper
  • 5 tbsp butter
  • 3/4 lb pasta (I used angel hair)
  • 1/2 cup chopped fresh parsley

Bring a pot of water to a boil.

Meanwhile, heat the olive oil in a heavy skillet over medium-high heat, then sauté shrimp, turning over once, until just cooked through, about 2 minutes or so. Transfer with a slotted spoon to a large bowl.

Add the garlic to the remaining oil in skillet along with the red pepper flakes, wine, salt and pepper and cook over high heat, stirring occasionally for about 1 minute. Add the butter to skillet, stirring until melted, and stir the shrimp back in. Remove skillet from heat.

By this time your water should've boiled and pasta cooked (fresh angel hair takes a whopping minute). Toss the pasta well with shrimp mixture and parsley and serve.

Bon chappétit!

1 comment:

  1. As an Italian I am outraged that you did not use lemon in your scampi recipe. It is a fundamental ingredient to a good scampi recipe. Also dry sherry key to a better tasting shrimp.