Shrimp Scampi Pasta
photo by eabeler
- Ready In:
- 1⁄4 cup olive oil
- 1 lb peeled and deveined large shrimp (raw, 20 to 25 per lb)
- 4 large garlic cloves, left unpeeled and forced through a garlic press
- 1⁄2 teaspoon hot red pepper flakes
- 1⁄2 cup dry white wine
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 5 tablespoons unsalted butter
- 3⁄4 lb capellini (angel-hair pasta)
- 1⁄2 cup chopped fresh flat-leaf parsley
- Bring a 6- to 8-quart pot of salted water to a boil.
- Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl.
- Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.
- Cook pasta in boiling water until just tender, about 3 minutes.
- Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
- Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.
Questions & Replies
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This is an excellent tasting recipe, however it was a little greasy. I will make it again, but will reduce the oil and butter by a couple tablespoons each. Did not add salt because I tossed in a couple of handfuls of Parmesan cheese to bring sauce together and that was plenty salty. I would advise adding pasta to the saute pan with the sauce and shrimp and cooking over very low heat to allow the pasta to absorb the sauce. I must be a wimp because I could not get the garlic through the press with the peel on so I just threw it in whole and fished it out before serving. All in all, we really enjoyed our meal and will definitely keep this one in my cookbooks. Thanks so much for sharing.
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Loved it! Very easy to make with simple ingredients. I had to make a few changes though: used stock instead of wine and added in some lemon juice, didn't have enough fresh parsley so added in some dried as well and used tagliatelle instead of angel-hair pasta, and I added in an extra generous pinch of red pepper flakes. Thank you, Kiwidutch, for sharing this wonderful recipe, definitely will be making it again.