Shrimp Scampi Pasta
This shrimp scampi pasta is something I whipped up in a jiffy, thanks to a frozen pack of shelled & de-veined shrimps and quick-cooking angel hair pasta. This was my lunch for one when I work from home. Not too shabby I think :)
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The ingredients & quantity shown below are for 1 person.
First, cook angel hair in a pot of boiling salted water (taking 30 seconds off the recommended cooking time for al dente). Reserve a cup of pasta water and drain the noodles. You can mix the cooked noodles with some olive oil to prevent them from drying out and sticking.
Make shrimp scampi. Heat olive oil & butter in a pan, then cook garlic & chilli flakes quickly until the garlic is fragrant. Add shrimps to the pan, cooking on both sides until just cooked (see picture above). Note: I’m using frozen shelled & deveined shrimps from Cold Storage as a convenient shortcut. The shrimps are rather small so I did not brown them in the pan as they will likely overcook. If you are using larger shrimps, you can brown them on each side for extra flavour. Set aside the cooked shrimps on a plate.
Deglaze the pan by adding dry white wine. Then add chicken or shrimp stock (made using the shrimp heads and shells, if you bought fresh shrimps). Bring the sauce to a quick simmer.
Toss and serve. Add drained pasta, cooked shrimps & parsley (pictured above). Toss everything together, adding pasta water 1 tablespoon at a time if the pasta is too dry.
Garnish with more parsley, freshly cracked black pepper, freshly grated Parmesan cheese and a wedge of lemon. This is SO delicious :)