I enjoy cooking italian food because my kitchen smells amazing as I cook. What smells better than garlic and shallots sautéing in a skillet with olive oil and butter? Not much except maybe my sister’s cookies coming out of the oven. I don’t know which smell is better actually. Shrimp is an excellent week night choice because they cook quickly. I buy frozen shrimp and defrost them in a bowl over running water since I do not live remotely close to the ocean which I hope someday is not the case. Until then, frozen shrimp I find to be the best way to get good tasting shrimp. My shrimp scampi is a light and satisfying pasta dish that is colorful and easy to serve for your family or for company.
Before cooking read this!
Italian Cooking Tips 101: Make sure to dry the shrimp well before starting this recipe. Also, don’t just drain the pasta in a colander. Instead, when the pasta is cooked, transfer the cooked pasta to the shrimp mixture using a slotted spoon, tongs, or ideally a pasta fork.This allows the dish to mix together while the shimp mixture is till warm and a small amount of the pasta water will help bring the sauce together. Pasta water is very starchy and great for thickening and pasta with pan sauces! Transfer the pasta and welcome the small amount of water that comes with it.
3/4 lb. angel hair pasta
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
3/4 tsp. red pepper flakes (optional because this adds spice which I love. Feel free to cut this back or omit)
1 pound shrimp, peeled and deveined
salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1/2 cup finely chopped parsley leaves
- For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the angel hair. Cook according to the package for al dente.
2. Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Sauté the shallots, garlic, and red pepper flakes until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Add more parsley on top for garnish and serve warm.
Adapted from Tyler Florence Shrimp Scampi with Linguine