Scampi Shrimp Pasta (Print Version)
Buttery shrimp and pasta with a splash of wine, tossed with garlic, tomatoes, and a shower of Parmesan.
# Ingredients:
→ Main Ingredients
01 -
Black pepper, to taste
02 -
Salt, to taste
03 -
120 ml reserved pasta water
04 -
55 g Parmesan cheese, shredded from a block
05 -
1 fresh lemon, cut into wedges
06 -
15 g fresh parsley, roughly chopped
07 -
80 g fresh tomatoes, diced
08 -
360 ml chicken broth
09 -
5 cloves fresh garlic, minced
10 -
70 g salted butter
11 -
120 ml dry white wine
12 -
450 g large raw shrimp, peeled, deveined
13 -
15 ml olive oil
14 -
225 g angel hair pasta
→ Seasonings
15 -
1 pinch red pepper flakes
16 -
1.25 ml ground black pepper
17 -
1.25 ml smoked paprika
18 -
2.5 ml seasoned salt
19 -
2.5 ml mustard powder
20 -
2.5 ml dried basil
21 -
2.5 ml dried oregano
# Steps:
01 -
Put your Parmesan cheese in a lidded jar. Pour chicken broth and all spices together in a bowl. Keep both close by, then measure everything else.
02 -
If shrimp were frozen, defrost them and dry 'em off. If you see any shells, tails, or veins, pull those out now.
03 -
Fill a big pot with water and salt it, then let it boil. Drop in the pasta and cook just 'til it's got a bite. Scoop out 120 ml of that pasta water before you drain it off.
04 -
As pasta's boiling, set a large skillet on medium-high. Warm up your oil, toss in the shrimp, and cook both sides—don't go longer than about a minute and a bit each. Set shrimp aside on a plate.
05 -
Turn off the burner a sec. Splash the wine into your pan, flick the heat back on medium, and let it bubble away for 4 to 5 minutes 'til it shrinks down by half.
06 -
Drop your butter and garlic into the pan on medium-low, then stir around. Let it go just a couple minutes until it's smelling great and everything's melted smooth.
07 -
Gently pour your seasoned broth into the pan. Let the whole thing bubble on low for 5 to 6 minutes so it thickens up just a bit.
08 -
Pour pasta water into the jar with Parmesan, close and shake it up till it's nice and creamy.
09 -
Toss your drained pasta in the skillet. Dump in the cheesy mix, then grab some tongs and coat everything real evenly.
10 -
Now mix in the shrimp and tomato bits, stirring gently so it's all warm. Taste and add salt or pepper if you think it needs more.
11 -
Take the pan off the heat. Squeeze some lemon over everything and throw on the chopped parsley. Serve quick, and pass more lemon wedges and cheese if you want.
# Notes:
01 -
You'll get better melt and flavor if you shred cheese straight off a block.
02 -
Grab a Sauvignon Blanc if you've got one handy. If not, just extra broth works too.
03 -
Don’t overdo the shrimp—they’ll get fully warmed up again later anyway.
04 -
Cooking the pasta 'til slightly firm helps it hold up to tossing with sauce.