Dec 15, 2011

Shrimp Scampi

This simple, delicious seafood pasta, full of flavor from garlic, shallots, and red chile flakes, is a staple of Italian-American restaurants. This recipe first appeared in our December 2011 issue along with the special feature Italian America.

Credit: Todd Coleman

SERVES 4

INGREDIENTS

5 tbsp. unsalted butter
2 tbsp. olive oil
1 lb. medium shrimp, peeled, deveined, tails attached
Kosher salt and freshly ground black pepper, to taste
¼ tsp. crushed red chile flakes
4 cloves garlic, finely chopped
2 shallots, finely chopped
½ cup white wine
¼ cup fresh lemon juice
1 tsp. lemon zest
1 lb. thin spaghetti, cooked
¼ cup roughly chopped parsley

INSTRUCTIONS

Heat 3 tbsp. butter and oil in a 12″ skillet over medium-high heat; season shrimp with salt and pepper, and add to skillet. Cook, turning once, until beginning to turn pink, about 3 minutes. Transfer to a plate; set aside. Add chile flakes, garlic, and shallots to skillet; cook until soft, about 3 minutes. Add wine, juice, and zest; cook until reduced by half, about 5 minutes. Add pasta, reserved shrimp and remaining butter; toss until evenly combined. Transfer to a serving platter; sprinkle with parsley.

This article was first published in Saveur in Issue #143

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Ratings & Reviews (3)

by BROOKSANDI on 2012-05-14

This is even better with the newer whole grain pastas.

by AEAL121 on 2012-08-21

this recipe is wonderful. It's quick and easy, requires only a few simple ingredients, and is very classy. I'll be making this regularly now.
Don't worry if it tastes too acidic, the last pat of butter really smooths it out at the end and the pasta soaks up some of the liquid. Fantastic!