Garlic Scampi with Pasta

(Serves 4-6)

24 Shelled, deveined shrimp


1 t Red pepper flakes

2 Large garlic cloves, smashed but not chopped

½ t Kosher salt

2 T Finely minced garlic

2 T Evoo

⅓ C Dry white wine

Chopped parsley

2-3 T Unsalted butter

Toasted bread crumbs

1 lb. long pasta (spaghetti, etc.)

1.  In a bowl, marinate shrimp in EVOO, red pepper, salt and smashed garlic for at least 1 hour in the fridge.

2. In a small saucepan, “poach” minced garlic in EVOO for approximately 2 minutes.  Don’t let the garlic color.  Add wine, and continue to simmer.

3.  Drain EVOO from marinade into a large skillet.  You can add a bit more EVOO if skillet appears dry.  Heat skillet on medium.  Add shrimp in one layer.  Cook gently for approximately 1 minute, or until underside is just pink.  Turn each shrimp over.  Add reserved garlic sauce.

4.  Before cooking shrimp, cook pasta in boiling salted water to desired texture.  Drain, reserving 1 C pasta water.

5. Add parsley and butter to shrimp.  If you’re feeling wild, you can add another T of butter.  When the butter is just melted, toss shrimp with pasta.  If it appears dry, add 1-2 T pasta water. Top with breadcrumbs.  You can also add a bit more chopped parsley.



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