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Shrimp Scampi Pasta

Shrimp Scampi Pasta Recipe

If you are using large shrimps for this recipe, brown them on both sides in the pan in Step 2 for extra flavour. However, you can skip this step if using smaller shrimps so as not to overcook them.

Check out the step-by-step photos on the previous page.

Ingredients:

  • 1 serving (about 50 grams) angel hair (or any fave pasta)
  • 1/2 tbsp olive oil
  • 15 grams unsalted butter
  • 2 cloves garlic finely chopped
  • 1/2 tsp dried chilli flakes to taste; optional
  • 1/4 tsp garlic salt (or 1/8 tsp sea salt)
  • 100 grams shelled & deveined shrimps (prawns)  thaw if using frozen
  • 1/4 glass (25 ml) dry white wine such as Sauvignon Blanc
  • 5 drops lemon juice to taste
  • 1/4 tsp lemon zest
  • 2 tbsp chicken stock (or prawn stock#)
  • 1 tbsp chopped Italian flat-leaf parsley
  • sea salt
  • freshly cracked black pepper to taste
  • freshly grated Parmesan cheese to taste
  • a small lemon wedge

# If using fresh shrimps for this recipe, you can simmer the shrimp shells in 100ml water for 5 minutes. Drain and discard the shells, leaving the clear shrimp stock to add to the pasta dish for that extra oomph in flavour.


Directions:

  1. Cook pasta Bring a pot of water with 1 tsp salt added to a boil. Add pasta and cook until al dente (minus 30 seconds for angel hair, and 2 minutes off for spaghetti from the package recommendation cooking time). Set aside a cup of pasta water before draining the noodles.
  2. Make shrimp scampi. In a saucepan, heat olive oil and butter. Add garlic, chilli flakes and garlic salt; cook briefly until the garlic is aromatic. Add the shrimps to the pan and cook them on both sides until just cooked. Take out the shrimps and set aside on a plate.
  3. Make sauce, toss and serve. Deglaze the pan by adding white wine. Bring to a boil, then add lemon juice, lemon zest and stock. When the sauce is bubbly, turn off the heat. Add drained pasta, cooked shrimps and chopped parsley to the pan. Toss to coat everything evenly, adding pasta water, 1 tbsp at a time, if the pasta is too dry. Season to taste with more salt (only if needed). Garnish with black pepper, freshly grated cheese and lemon to serve.
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5 comments on “Shrimp Scampi Pasta”

  1. I miss the time when I still ate all sorts of pasta and noodles. This looks so good with the succulent shrimp.

  2. The de-glazed simmered sauce is the one holding the pasta and shrimps together in perfect yummy harmony!

  3. Is there an alternative to dry white wine if using frozen prawns tho?

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