Solo Shrimp Scampi and Pasta

READY IN: 15mins
Recipe by Bill Hilbrich

This dish, served with a salad, will make a nice quick meal for one or by adding a side dish of vegetables, a light lunch for two. The small salad size shrimp work best for me, but remember that Cooking is a Creative Sport.

Top Review by lum494

I used fresh Gulf shrimp (because I had it) and asiago because I had no parmesan on hand. I initially chose this recipe because I had no white wine and no time to go to the store. The flavor of the vermouth was surprisingly good. I really appreciate this creative recipe. It is super yummy, elegant and simple and quick to fix.

Ingredients Nutrition

Directions

  1. Start 3 quarts of salted water to boil, and start heating 1 Tablespoon of Olive Oil and the Butter in a frying pan over medium heat.
  2. Thaw the shrimp in a colander under cold water.
  3. When the water comes to a boil, add the pasta, stir and wait 5 minutes.
  4. After the pasta has been cooking for 5 minutes, add the garlic and the shrimp to the oil and butter, and stir for two minutes, then turn off the heat under the frying pan and add the vermouth.
  5. Drain the pasta, add it to the frying pan and toss for another minute.
  6. Put the shrimp and pasta into a shallow bowl, add the parmesan cheese and the other tablespoon of olive oil.

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