Shrimp Scampi
Shrimp Scampi is elegant, intensely flavored and surprisingly easy to make. It seems like a complicated dish because it’s usually something you would choose to order at a nice restaurant and not something you would think of to make at home. And the shrimp and pasta does not have to swim in butter like some places like to serve them. There wasn’t a lot of butter in this recipe to begin with but I cut it back even further and it is still delicious. I love Shrimp Scampi and serve it quite often, try it, I really think you’ll like it.
Ingredients:
1/2 pound angle hair pasta
3 tablespoon butter
3 tablespoon extra virgin olive oil
1 large shallot, finely diced
5 cloves of garlic, minced
Pinch red pepper flakes, optional
1 pound large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
1 cup dry white wine
1 lemon, juiced
1/4 cup fresh parsley, finely chopped
1/2 cup Parmigiano Reggiano cheese, grated
1/2 cup pasta water, reserved
Directions:
Cook angle hair pasta al dente according to package directions. Reserve 1 cup of pasta water.
Meanwhile, in a large skillet, melt 2 tablespoons butter with 2 tablespoons olive oil over medium heat. Saute the shallots, garlic and red pepper flakes until shallots are translucent, about 3-4 minutes. Season the shrimp with salt and pepper, add them to pan and cook until they turn pink, 3 minutes. Remove shrimp from pan and cover with foil to keep warm. Add wine and lemon juice to pan and bring to a boil. Add 1 tablespoon butter and 1 tablespoon olive oil and once butter has melted return the shrimp to the pan along with the parsley, cooked pasta, grated cheese. Add reserved pasta water if needed. Stir well and season with salt and pepper. Serve immediately.
Source: adapted from Tyler Florence
My Danish Kitchen 
This is one of my favorite pasta dishes…This looks wonderful 🙂
Oh, YUM. What a fabulous looking summer recipe. Thank you so much for sharing! I can’t wait to try this.
Lets see a photo of how messy your kitchen is. 🙂
Ha ha good one Joe 🙂 Actually, it is scary messy after a photo shoot.
Made this for lunch today… turned out pretty darned good, i must say 🙂
Why, thank you. 🙂
Oh, I could a big ole bowl of this wonderful shrimp scampi!
For my taste, I would double the garlic, but I typically double or triple the amount of garlic in any dish.
Bon appetit!
=:~)
YUM! What a delicious recipe. Perfect for summertime!
Mmmmm. I love a big beautiful dish of shrimp scampi! I love that you cut down on the butter as well. You’re right, it really doesn’t need all that fat to taste great. Nice recipe!
This recipe reminds me of my college roommate who always made shrimp scampi. Yours looks delicious! Thanks for sharing 🙂
Great recipe and beautiful pictures! Shrimp scampi is in order as soon as I get closer to a body of water where shrimp lives! Thanks for sharing.
Thank you everyone for all the nice comments. 🙂
Excellent Scampi recipe!! and your right it does not have to have a lot of butter in it, the shrimp should be the stars of the dish, just like in your scampi!! Great job!
looks delicious
I’m so happy you posted this! My son has just discovered that shrimp are good, and I’m certain that this recipe will convince my daughter as well.
It looks so delicious! I really need a good pasta recipe right now. My family will love this… I will try it for lunch soon 🙂
There is nothing worst then noodles swimming in butter, yuck. This recipe is so simple and yummy. I love the wine of course 🙂
Gitte, looks delicious! Thanks for sharing the recipe!