Shrimp Scampi
Buttery shrimp scampi with garlic, lemon, chili, cherry tomatoes, and capellini or spaghetti. Officially 1 serving, but this portion is enough for 2. Brown shrimp in butter for deeper flavor.
Product list ingredients
- lemons
- shrimp
- tomatoes
- onions
- garlic
- parmesan
- pasta
- basil
- chili flakes
- chicken stock
- white wine
Ingredients
- •8 to 12 peeled, deveined shrimp (16/20 size)
- •4 oz dry capellini or angel hair (spaghetti also works well)
- •2 tbsp extra virgin olive oil
- •3 garlic cloves, finely grated or minced
- •1 large shallot, small diced
- •2 tsp chili flakes
- •2 lemons (zest + juice)
- •1/4 cup white wine
- •1/2 cup cherry tomatoes, halved
- •1/2 cup chicken stock
- •2 oz butter, cubed (plus extra for shrimp browning if needed)
- •Parmesan, for finishing
- •1 sprig basil, leaves picked and torn
- •Salt and fresh cracked black pepper, to taste
Directions
Bring a large pot of heavily salted water to a boil for pasta.
In a medium saute pan over medium heat, add olive oil, shallot, and garlic and cook about 2 minutes. Deglaze with white wine and reduce until almost evaporated. Add chicken stock, chili flakes, cherry tomatoes, and lemon zest + juice; bring to a simmer.
Season shrimp with salt and pepper, then cook in the sauce with butter until just done, about 1 minute per side. Let shrimp lightly brown in the butter for better flavor, but do not overcook.
Cook capellini (or spaghetti) until al dente, then transfer to the pan and toss to coat. Add torn basil, adjust salt and pepper, and loosen with a splash of pasta water if needed.
Plate with some height and finish with freshly grated parmesan.