Shrimp Scampi and Pasta

It is Christmas Eve, and so many restaurants are closed for the night. We decided to stay in and just enjoy the evening with our very close friends, Susan and Drew. Susan and I decided to cook dinner together and so we did. We had some amazing shrimp that Joel was able to procure. *Beautiful Mexican White Shrimp under 10! So what else would you do? Shrimp Scampi, Susan had a recipe from Epicurious which we followed and I totally recommend it. Pretty easy and not a million ingredients. We changed the recipe a bit and I will give it to you the way we did it  with 2 lbs. of shrimp , can be adjusted for less or more. Served 4 with a little left over.  I served it with the beautiful chiffonade salad with arugula, avocado, red onion and the delicious lemon sherry dressing ( see recipe on  cookingwithcandi.com). For dessert I had some Peanut Butter and Jelly Bars that I had previously made in the freezer, took them out and they tasted awesome.  It was a delicious meal spent with wonderful friends.
*under 10 refers to 10 and under to a pound, these can cost a pretty penny so you can definitley substitute a smaller shrimp (under 15, under 20 ) etc. Both Joel and I were raised around shrimp our whole lives and have very particular taste where shrimp is concerned.

Ingredients:

2 lbs. shrimp ( we used under 10’s which are rather large ) you can use smaller ones. Joel prefers Mexican Whites, and you can ask for these ( Ocean Garden is our preferred brand) they come in a 5 lb. box and Joel cleans and deveins for me always. (that’s our deal) He cleans them and I cook them.

5 large garlic cloves, minced

1/2 cup olive oil ( you may want to add more as you go)

3/4 cup dry white wine

*pinch of hot red pepper flakes ( optional) and Susan doesn’t like hot so we added a pinch and put red pepper flakes on the table

1 teaspoon salt

1/2 teaspoon freshly ground black pepper ( again use your own discretion)

5 tablespoons unsalted butter

1 lb. spaghetti ( we used a thin spaghetti) or angel hair, capelini etc.

1/2 cup fresh flat leaf parsley chopped

Directions:

Cook Pasta according to directions. Start boiling water for pasta as you start your sauce.

Heat oil in a heavy 12 inch skillet over medium-high heat until hot, but not smoking. Saute shrimp, turning until just cooked through, about 3 – 4 minutes depending on the size of your shrimp. These were large and took a bit longer, they will start to curl and turn a pretty pink color. If you’re really not sure you can always cut into one and if it is translucent put it back till it is opaque in the inside, we don’t want to be serving raw shrimp to anyone. When shrimp is done remove with a slotted spoon to another bowl. Set aside.  Add garlic to oil, if you think you need more oil just put a bit in now, add the red pepper flakes now if you’re using them, wine, salt, and pepper and cook over high heat , stirring occasionally, about 2 minutes or so. Add butter to skillet , stirring until melted, and stir in shrimp. Remove skillet from heat. Drain pasta in a colander, and *reserve 1 cup of pasta water.  Toss pasta well with shrimp mixture  and add parsley in a large bowl, add additional reserved pasta water  if necessary to keep it moist.

* Just a little tip,  before the pasta is finished I scoop out some pasta water with a measuring cup, makes it easier than juggling boiling water while you’re draining it.

4 responses to “Shrimp Scampi and Pasta

  1. i am making this tonite!!!! i can’t wait! happy new year!!! i will let you know how it turns out!

    molly

  2. wowie!!!! TO DIE FOR!!! i highly recommend this recipe! the store didn’t have flat leaf parsley, so i used curly and it worked just fine! thanks candi!

  3. I am going to make for family on Fri…can.t wait

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