Wednesday, September 11, 2013

Shrimp Scampi Pasta

My husband just built my son a train table since he is obsessed with "choo-choos." He is now obsessed with train tables. We are taking advantage of this new found obsession by having gourmet meals and eating in peace while he plays quietly with his trains and just hearing the occasional "choo-choo!"

Well, it was a Saturday night around 7; our big outing of the day was a trip to the grocery store to buy some food necessities and find something to make for dinner. We kind of just roam around the store to see what looks good and what might be on sale. And getting out of the house = sanity. So, we saw that shrimp was on sale and I loooovveee shrimp. Seriously, I could eat it for breakfast lunch and dinner. I also love pasta so I thought; hmmm...shrimp scampi pasta! This turned out really good and had all of the lovely qualities of a traditional shrimp scampi but with the amazingness of a pasta. Mmmmm

So here it is!


Ingredients:

1 lb large shrimp (peeled and deveined, I leave the tales one for looks)
1/4 cup butter
2 TBSP olive oil
6 (yes 6 ) cloves of minced garlic
pinch of red pepper flakes
3 TBSP chopped red onion
3 TBSP chopped, fresh parsley
3 TBSP chopped fresh basil
Juice of 1 lemon
1/4 cup wine wine
1/4 cup Parmesan cheese plus more for topping
1 can of diced Italian tomatoes
3/4 lb fettuccine or linguine (I used whole wheat fettuccine; I also cook the entire pound and save the extra for a side for dinner the next night)
1/2 cup pasta water (reserve 1/2 cup from pasta before straining)

Directions:

Cook pasta according to box directions until al dente reserving 1/2 cup of pasta water.

In the meantime, peal and devein shrimp.

In a large pan over medium-high heat, add olive oil and butter, when melted add onion and garlic cooking until translucent and fragrant. Add in red pepper flakes and then shrimp in a single layer, cooking until shrimp are pink (about 3-4 minutes) and flipping half way through. Remove shrimp and place onto a plate. Add juice of 1 lemon and white wine cooking for about 1 minute. Then add diced tomatoes and bring to a boil then lower to a simmer. Add Parmesan cheese, pasta water (eye-balling to loosen sauce, you may not need the entire thing) and basil and parsley. Simmer for about 5 minutes, add the shrimp and simmer for an additional minute. Add the pasta ad stir to combine. Toss with additional Parmesan cheese and serve immediately!






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