Quick Shrimp Scampi

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This kind of quick cooking reminds me of how my mother and grandma used to cook for me. Cooking on a weeknight was never fussy or time consuming. It was all business and all about getting a tasty well balanced and freshly prepared meal on the table so we could carry on with the rest of our busy evenings. This pasta has become an easy go to meal for a weeknight – buttery, garlicky and pure savory goodness. Most of the ingredients come straight out of your pantry or fridge with the exception of the shrimp…and the wine…that would be your cellar but there are tons easy of substitutions in this meal and it will all still taste amazing! The cheese on top seems to be of much debate – my view is if you love it, load it up.

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Quick Shrimp Scampi

  • 2 Tbsp olive oil
  • 3 Tbsp butter (or more olive oil)
  • 2-3 cloves garlic, minced
  • 1/2 onion, minced
  • 1/4 tsp or more dried chili pepper flakes
  • 1 lb shrimp shelled and deveined, tails left on
  • 1/4 cup dry white wine or fish/vegetable/chicken stock
  • 1/2 lb dried pasta, linguine is typical but any other shape will do
  • 1/3 cup finely chopped parsley, dill, green onion or basil, optional
  • Juice from half a lemon
  • 1/3 cup grated Parmesan
  • Salt and pepper to taste

Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1/2 cup of pasta liquid and drain the pasta well.

Dry the shrimp of any moisture with a paper towel and season with salt and pepper.

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In the meantime, heat the oil and butter in a large frying pan over medium until butter is melted and begins to foam. Add the garlic, onion and dried chili pepper flakes. Add the shrimp cooking on each side until they are orange, opaque an are just firm, they will continue to cook as you add the other ingredients. Add the wine and half the reserved pasta water and bring to a gentle simmer. The shrimp should be completely cooked at this point. Add the pasta to the pan along with the parsley and lemon juice and toss well. Adjust the seasoning for salt and pepper and plate onto a warmed pasta dish. Sprinkle with Parmesan and serve with lemon wedges.

 

 

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