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Shrimp Scampi Pasta

kept byslbd79

1 pound large shrimp, peeled, deveined
2 tbsp olive oil
4 garlic cloves, minced
¼ teaspoon red pepper/chili flakes
1 tsp salt
¼ cup dry white wine
¼ cup dry lemon juice
1/8 cup unsalted butter
3 tablespoons chopped parsley for garnish

Serve as shrimp appetizer dish, or toss in with pasta

  1. Toss shrimp in bowl with 2 tbsp olive oil, chili flakes, and garlic.  Set aside and marinade 30 minutes if possible (helps infuse more flavour in the shrimp).
  2. Heat a small portion of the butter in a large pan over medium, and add shrimp and salt.  Cook shrimp mixture, being careful not to let shrimp or garlic brown (until shrimp is pink but still slightly underdone, about 1 minute per side). Transfer shrimp to a plate and set aside.
  3. Start cooking pasta per package ingredients in a separate pot.
  4. Add white wine to the pan previously used to cook the shrimp, and deglaze any shrimp remnants from the pan.
  5. Add lemon juice, stirring occasionally, until reduced by half, about 2 minutes.
  6. Add remaining butter to pan, mixing until butter is melted and sauce is thickened, about 5 minutes more.
  7. Add shrimp to pan and toss to coat.  Allow shrimp to cook through, about 2 minutes.
  8. Strain pasta, and add to pan.  Sprinkle with parsley, and toss pasta to coat in sauce before serving.



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