Monday, April 8, 2013

Shrimp Scampi



 
For 2 servings:

1/2 lb long noodle pasta (angel hair, linguine, cappellini, spinach fettucine as pictured above, etc.)
2 T organic olive oil
1/2 t red pepper flakes
3-5 cloves organic garlic, minced
1 handful of freshly chopped parsely
1/2 pound raw shrimp, deveined (peeling can be done before, but tastes better cooked in the shell)
1/4 cup white wine--Pinot Grigio works well
1 T organic butter
salt and pepper to taste

Put the pasta on to boil in heavily salted water while you chop the garlic and parsley.

 

Heat olive oil over low heat and add minced garlic and red pepper flake and a pinch of parsley to infuse their flavors.




Turn heat up to medium. Deglaze pan with wine and simmer for a couple minutes. Add butter to the pan to melt and add shrimp and cook just until slightly opaque (don't overcook), then add pasta when al dente (5-10 min). Finally, add all but a dash of parsley, salt and pepper, and mix to coat evenly. Garnish with parsley and serve immediately.

 

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