Monday, February 1, 2010

Fabu Shrimp Scampi


I could eat pasta every day.

But staying a size extra small/small in my 30s takes precedence over cravings of Carbonara or Lasagna.

Yes, vanity surpasses my Italianness sometimes. Haha.

So, major pasta dinners may occur at mi casa once a month.

Helping the cause is The Husband, who really doesn’t groove on pasta all that much. He’s all about the protein. But he totally digs Shrimp Scampi, and he was jonesing for some shrimps.

My version uses just half a box of pasta which is way more than enough for the two of us. You certainly can up your pasta factor, especially if you have a fam of more than two peeps.

My recipe is molto spicy. So, feel free to cut back on the red pepper flakes. You can also omit the red pepper if you have hotness lightweights eating your scampi.

I transfer my pasta to the sauce using a pasta ladle. If you don’t have one, you can use your good old colander, but reserve some pasta water. You need it for the sauce.

Shrimp Scampi
(Makes 4 servings)

2 lbs. large shrimp, peeled and deveined
½ lb. thin spaghetti
3 Tbsp. butter
1 Tbsp. olive oil
8 garlic cloves, thinly sliced
½ tsp. red pepper flakes (or to taste)
Zest and juice of 1 lemon
½ cup white wine
3 or more ladles of pasta water
Salt and pepper to taste
¼ cup fresh flat-leaf parsley, chopped

In a large bowl, season shrimp with salt and pepper. Toss.

Meanwhile, bring a large pot of water to a boil and cook pasta according to package instructions.

In a large, wide pan, melt butter and olive oil over medium heat. Add garlic slices and red pepper flakes. Cook for about three minutes until fragrant.

Add the shrimp. Cook over medium high heat for about 4-5 minutes, tossing frequently.

Add lemon zest, juice and white wine.

Add three ladles of pasta water. Bring mixture to a low simmer. Taste for seasoning.

Using a spider ladle, transfer cooked thin spaghetti into pot with shrimp mixture. Toss through. You may add an extra drizzle of olive oil or another ladle of pasta water if you like. Add parsley and toss.

Serve straight away with Parmesan cheese, if desired.

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