Prep 20 mins
Cook 10 mins
Once the shrimp are peeled, this is a very quick and delicious weeknight meal. I listed pasta, but you could also serve it over rice, on a baguette, or by itself. To make it a complete meal, I often add about 2 cups frozen peas. This recipe is a modified version of the shrimp scampi from Lucinda Scala Quinn's television show "Mad Hungry".
- 1 lb pasta
- 1 pinch salt (generous amount)
- 2 tablespoons olive oil
- 2 lbs large shrimp, peeled and deveined
- 1 pinch ground black pepper
- 5 large garlic cloves, minced
- 1⁄2 teaspoon red pepper flakes (or 1 tsp minced fresh hot red pepper)
- 1 1⁄2 tablespoons lemon zest (freshly grated)
- 1⁄4 cup white wine
- 1 lemon, juice of
- 1⁄4 cup fresh parsley leaves, chopped
- 1 tablespoon butter
- Boil a large pot of water and add a generous pinch of salt. Add the pasta and cook until al dente. Drain and reserve 1/2 cup of the pasta water.
- While the pasta is cooking, heat a large saute pan and add the olive oil, swirling to coat the pan. Add the shrimp to the hot oil in a single layer. Sprinkle with the freshly ground pepper. When the shrimp looks pink and opaque (about 2 min), turn them over. Add the garlic and red pepper. Stir constantly for 1 - 2 minutes. Be careful not to burn the garlic or overcook the shrimp.
- Add the lemon zest and white wine to the shrimp. Stir to reduce the wine slightly. Add the lemon juice, cooked pasta, and reserved pasta water to the pan. Toss.
- Remove from heat, add the butter and the parsley and give it another toss. Taste and add any additional salt or pepper if needed before serving.
Very nice scampi! Lots of shrimp, a good amount of red pepper flakes, and a great lemony freshness to the sauce (it helped that my lemon was the size of an orange, lol). In fact, I think this is the first shrimp pasta recipe I've tried that I didn't have to up the amounts of shrimp and red pepper flakes to please DH. The only addition I made to the recipe was a heaping spoonful of capers (we love capers in shrimp scampi). I served this with some grated parmesan on top, and garlic bread on the side. Thanks for posting! Made for the Emerald City Shakers for ZWT7.
Garlic, shrimp, wine, lemon - some of my most favorite ingredients! This recipe was super quick and easy to make and very flavorful. Made for Culinary Quest - 2014 Cruisin' Culinary Queens
Wonderful recipe PanNan, it was perfect. The right balance of heat, citrus, shrimp and wine. Yum, I served it over eggless noodles for a wonderful meal. thank you so much for sharing this lovely recipe. Which we will enjoy again. Made for Culinary Quest - 2014 - suitcase Gourmets.