Recipe by PanNan
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".
Top Review by Muffin Goddess
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.
- 453.59 g pasta
- 0.25 ml salt (generous amount)
- 29.58 ml olive oil
- 907.18 g large shrimp, peeled and deveined
- 0.25 ml ground black pepper
- 5 large garlic cloves, minced
- 2.46 ml red pepper flakes (or 1 tsp minced fresh hot red pepper)
- 22.18 ml lemon zest (freshly grated)
- 59.14 ml white wine
- 1 lemon, juice of
- 59.14 ml fresh parsley leaves, chopped
- 14.79 ml butter
Directions See How It's Made
- 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.