I love making shrimp scampi pasta when I'm pressed for time because it's one of those pasta's you can make in the time it takes the spaghetti to cook. I made this when I got home from work this week when I was starving and it came together in 15 minutes and really hit the spot. Only a few simple ingredients and voila!
Shrimp scampi pasta is a very Italian-American dish, I don't think you would ever actually find it in Italy. There are many variations, sometimes you bread the shrimp, other times you marinate it. I like just sauteing it quickly with garlic, red pepper and olive oil and then adding a splash of white wine to balance out the richness with some acidity.
Shrimp cooks very quickly, so make sure that when it begins to turn pink you flip it and add the other ingredients. Overcooked shrimp get very rubbery.
How do you make shrimp scampi? Do you serve it over pasta too? Comment below :)
Time: 15 minutes
10-12 shrimp, de-vained and peeled
2 garlic cloves, minced
2 tbs butter
2 tbs olive oil
1/2 cup of white wine
1/4 cup of parsley
1/4 tsp of red pepper flakes
1/4 cup of Parmesan
1/2 a juiced lemon
1/2 box of spaghetti or linguine
salt & pepper to taste
Bring a large pot of salted water to a boil. Drop pasta into the water to cook.
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the shrimp and cook for about a minute and a half on the first side. Flip the shrimp, and add garlic, red pepper and season with salt. Cook for about two minutes.
Stir wine and lemon juice in and bring to a simmer. Cook for a minute and then add the parsley and Parmesan to the pan. Toss in cooked pasta and coat well.