- Cooking Time: 15
- Servings: 2
- Preparation Time: 5
BackstoryThis is a dish my girlfriend is always requesting. She likes everything with a little spice, and I always try to accommodate. I like to add a little red pepper flake and extra ground black pepper into my shrimp scampi. It really gives it that extra touch! I also like to use a nice pinot grigio although vermouth works well too.
- 8 ounces Pasta; Linguine
- 16 large Shrimp; frozen and thawed or fresh
- 3 tablespoons Butter
- 1 tablespoon Fresh Italian parsley; finely chopped
- 1 teaspoon Red pepper flakes
- 1 dash Ground black pepper
- 1 dash Kosher Salt
- 1/2 cup Dry white wine; or vermouth (I use a Pinot)
- 3 cloves garlic; minced
- 2 tablespoons Parmesan cheese grated
- 1 medium lemon
- 1. If using frozen shrimp, defrost running cold water over shrimps in a colander for 5 minutes. Pat Dry. If using fresh shrimp, rinse and pat dry with paper towel. Season with kosher salt and ground black pepper.
- 2. Cook pasta according to box directions, strain and set aside.
- 3. In a medium skillet, over medium heat, heat butter. When foaming subsides, add garlic, and saute for 2 minutes, add red pepper flakes, and saute for 30 seconds, then add shrimp and cook for 2 minutes. Turn shrimp cook for an additional minute, then transfer shrimp to a bowl or plate and set aside.
- 4. Turn heat up to medium high, add wine, bring to a boil stirring often scraping up bits from bottom. Add juice from 1 lemon, parsley, cook for 30 seconds more, then reduce heat to low, return the shrimp to the pan, and add pasta and toss well to coat.
- 5. Dish out 2 servings, then sprinkle each plate with 1 tablespoon of grated Parmesan cheese and some fresh parsley.