Serves 4 Hungry Piggies
Shrimp scampi is one of my favorite pasta dishes! Not only is it easy and quick to put together but it is also elegant enough for entertaining guests. I am a saucy kinda gal, so rest asure, each bite will be filled with that flavorful lemony, garlicky sauce. Oh boyyy, you're going to go in for seconds, I promise!
1-1.5 pound shelled on shrimp, deveined and peeled (save shrimp shells for shrimp stock!)
6 tbsp butter, unsalted
6 tbsp extra-virgin olive oil
6 cloves large garlic, minced
1 1/2 cup dry white wine* (such as Sauvignon Blanc, Pinot Grigio, Chardonnay)
1/2 cup vegetable or chicken broth
1/2-1 tsp red pepper flakes
1 small lemon, juiced
1 cup reserved pasta water
Salt and black pepper to taste
Parsley, roughly chopped
Parmesan cheese, grated (optional, but recommended!)
Spaghetti or linguine (OR pasta of choice)
Cook pasta according to instructions on the package/box. Cook one minute less than what the instructions says. This ensures that the pasta will be al dente. Reserve 1 cup of the pasta water. Set aside for later use.
To make shrimp stock:
- In a small sauce pan, add dry white wine and vegetable or chicken broth. Bring to a boil.
- Add shrimp shells and simmer on low for 10 minutes.
- Strain stock and discard the shells.
To make the sauce:
- In a large pan or skillet, melt butter with extra-virgin olive oil.
- Add garlic and saute until fragant, about 1 minute.
- Add shrimp stock and bring to simmer.
- Add shrimp and saute until they turn pink (depending on size of shrimp ~2-5 minutes). Add red pepper flakes, salt and black pepper.
- Remove the shrimp and set aside.
- Stir in lemon juice.
- Add the cooked and drained pasta. Slowly add the reserved pasta water, (this will thicken the sauce and allow the pasta to be coated with the sauce)
- Stir until the pasta is coated evenly with the sauce.
- Add chopped parsley and parmesan cheese (optional).
- Serve and Enjoy!
Don't drink?? That's okay! Replace dry wine with vegetable or chicken broth. Equally as delicious.