Shrimp Scampi Pasta
Simple pasta recipe with juicy shrimp. Shrimp sautéed in a lemon-infused butter, garlic, chiliflakes, and white wine. It's a well-regarded recipe that's elegant enough for a dinner party.
In this recipe I used linguine pasta, but you may use any long pasta, such as capellini or angel hair. Making pasta shrimp scampi is really simple; keep an eye on the shrimp's cooking time to prevent rubbery results. The trick is to take the shrimp off the fire as soon as they get opaque and pink.
A nice bottle of white wine and some crusty bread are great
accompaniments to shrimp scampi!
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Total Time: 40 Minutes
Ingredients:
500g Shrimp
400g Linguine pasta
1/2 Cup Pasta Water
2 Tbsp. White Wine
4 Tbsp. Butter
1 Lemon
1 Tsp Lemon Zest
2 Tsp Oli / Olive Oil
7 cloves of Garlic (minced)
1/2 Tsp red Pepper Flakes
1/4 cup finely chopped fresh parsley
Pinch of Ground Black Pepper and Salt to taste
Instruction:
- Bring a large pot of salted water to a boil. Add the pasta and cook. You can follow the packaging instructions. Reserve 1 cup of the cooking water, then drain.
- Meanwhile, bring a large skillet over medium heat. Add oil and 2 tablespoons butter; add the minced garlic, stirring frequently, for about 1 minute. Then, add shrimp, pour white wine, and cook until the shrimp are pink and just cooked through, about 3 minutes. Transfer the shrimp to a plate.
- In the same skillet, melt another 2 tablespoons butter, squeeze 1 whole lemon juice, and add lemon zest for extra fragrance and flavor, stirring frequently. Add 1/2 reserved cup pasta water and bring to a simmer. Add ground black pepper, salt, red pepperflakes, and 1/4 cup finely chopped fresh parsley, stirring frequently.
Bring back the cooked shrimp. Add the drained pasta and continue to cook, tossing, until the pasta is thoroughly heated. can add extra of the boiling water if the pasta looks dry. Serve hot and enjoy!
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