Shrimp scampi is a great Italian classic: Simple, quick and delicious. You may choose to eat it just as sauteed shrimp in a light sauce, dunking your toasted bread into this refreshing sauce; or you can add pasta to the equation to make it a really fulfilling meal.
If you choose to add pasta, keep in mind this is one of those rare times when pasta has to wait for the sauce (i/o the other way around which should usually be the case); since shrimp can go very fast from raw to overcooked (which makes it rubbery), and this sauce cooks very quickly, prepare your pasta first (and also all the other ingredients for the sauce).
The origin of this recipe is Barefoot Contessa Ina Garten, but as usual I had to make my own adjustments..:)
Ingredients: (Serves 2-4)
- 1/2 lb. spaghetti
- 3 tablespoons butter
- 3 tablespoons olive oil
- 3 tablespoons garlic, minced (about 7-8 cloves)
- 1 lb. medium shrimp, peeled and deveined
- 1/4 teaspoon ground black pepper
- 1 1/2 teaspoons salt
- 2/3 cup parsley, chopped
- Zest of 1 lemon
- 1/2 cup lemon juice (about 4 lemons)
- 1/8 teaspoon red pepper flakes
- In a large pot, bring water to a boil; add salt (I add 2 teaspoons). Add the spaghetti and cook until al dente (this usually takes 10-11 minutes). Drain pasta completely in a colander, put back into the pot and set aside.
- In a large (12-inch) pan, heat the butter and olive oil over medium heat. Add the garlic and saute for 1 minute, just until fragrant. Add the shrimp, salt and pepper and saute until the shrimp have just turned pink, stirring often, for a total of 4 minutes (if you choose to use large or jumbo shrimp, saute them for 2 minutes per side, flipping them with tongs).
- Remove from heat. Add the parsley, lemon zest, lemon juice and red pepper flakes. Stir to combine.
- Add the pasta to the pan (or add the sauce to the pasta pot). Toss well to combine. Serve immediately.