Shrimp Scampi Pasta
Shrimp Scampi Pasta is a timeless and mouthwatering dish that’s just right for a Good Friday meal. It brings together the sweet taste of shrimp with the tangy and rich notes of lemon, garlic, and white wine, crafting a meal that’s deliciously satisfying.
HISTORY
Shrimp Scampi Pasta has its roots in Italian-American cuisine. The term “scampi” originally referred to a type of crustacean found in Italy, but in the US, it evolved to describe shrimp cooked with garlic, butter, and wine.
THE PERFECT DISH FOR GOOD FRIDAY
It aligns with the tradition of abstaining from meat, while offering a flavorful and satisfying seafood option. Its light yet indulgent taste fits the reflective and celebratory nature of the day.
This dish is a symphony of flavors, savory, tangy, and a touch spicy, making it a crowd-pleaser for any occasion. It’s quick to prepare yet elegant enough to impress guests or provide a comforting family meal.
TIPS FOR COOKING FRESH SHRIMP
- Ensure shrimp are fully thawed before cooking for event cooking.
- Pat shrimp dry with paper towels to help them sear better.
- Avoid overcrowding the skillet to ensure the shrimp cook evenly and develop a nice sear.
STORING LEFTOVERS
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to prevent drying out.
HOW TO PICK A GOOD WINE FOR THIS DISH
Choose a dry white wine such as Sauvignon Blanc or Pinot Grigio. These wines offer a crisp, refreshing taste that complements the richness of the sauce without overpowering the delicate flavor of the shrimp.
LET’S MAKE IT
Make this recipe with me and create a delightful dish that not only suits the Good Friday tradition but also brings joy and satisfaction to your table. Enjoy the burst of flavors and the smiles it brings to those you share it with!
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Shrimp Scampi Pasta
Equipment
- Large pot
- Large skillet
- Colander
- Zester
- Measuring spoons and cups
- Cutting board and knife
Ingredients
- 1 pound large shrimp, deveined and peeled, tails on
- 4 cloves minced garlic
- 2 tablespoons olive oil
- 12 ounces spaghetti pasta
- salt to taste
- 1/2 teaspoon red chili pepper flakes
- 1 teaspoon Italian seasoning
- 2 tablespoons lemon juice
- zest of one lemon
- 1 tablespoon minced shallots
- 1/2 cup dry white wine, like Sauvignon Blanc or Pinot Grigio
- 4 tablespoons unsalted butter
- Fresh chopped parsley, for garnish
- Grated Parmesan cheese, for garnish
Instructions
- COOK THE PASTA: Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- SAUTE THE SHRIMP: In a large skillet, heat olive oil over medium heat. Add minced garlic and shallots, sauteing until fragrant, about 1-2 minutes. Add shrimp, season with salt, red chili pepper flakes, and Italian seasoning. Cook until shrimp are pink and opaque, about 2-3 minutes per side. Remove shrimp from the skillet and set aside.
- PREPARE THE SAUCE: In the same skillet, add butter and let it melt. Pour in the white wine, lemon juice, and zest, and bring to a simmer. Let it cook for about 2-3 minutes until slightly reduced.
- COMBINE: Return the shrimp to the skillet, along with the cooked spaghetti. Toss everything together, ensuring the pasta is well coated with the sauce. If the mixture seems dry, add reserved pasta water as needed.
- GARNISH AND SERVE: Remove from the heat and garnish with fresh chopped parsley and grated Parmesan cheese. Serve immediately.
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