This is a quick and simple recipe for incredibly tasty shrimp pasta (shrimp scampi). The pan-seared shrimp is paired with a spicy garlic butter sauce with tomatoes and fresh herbs.
PREPARATION TIME:
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
INGREDIENTS:
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- 1 pound (450 g) linguine, spaghetti or your favorite long pasta shape
- Kosher salt
- 1 pound (450 g) jumbo or extra-large shrimp, peeled and deveined
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 pint (475 g) cherry or grape tomatoes, cut into halves or quarters
- 1 tablespoon garlic grated on a Microplane or very finely chopped garlic, about 2-3 plump cloves
- 6 tablespoons (85 g) butter, salted or unsalted
- 1 teaspoon crushed red chili pepper, or to taste
- ½ cup finely chopped fresh parsley, or 1/4 cup each chopped parsley and basil
- ½ cup (50 g) freshly grated Parmesan cheese
INSTRUCTIONS :
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Bring a large (5 or 6 quarts) pot of water to a boil and season with 3 tablespoons kosher salt.
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Cook the pasta according to package directions until al dente (usually about 11 minutes). Scoop ½ cup of the pasta water out of the pot and set aside, then drain the pasta and transfer to a bowl.
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While the pasta is cooking, pat the shimp with a paper towel to dry them. Sprinkle lightly with salt on both sides.
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Put a large (12-inch) skillet over medium-high heat. Pour in the oil. When it starts to shimmer, add the shrimp in one layer. Cook 2 minutes, then turn them over and continue cooking until they turn pink and opaque, about 1 more minute.
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Add the tomatoes, garlic, butter and chili to the pan and stir. When the butter is melted, add 2 or 3 tablespoons of the reserved pasta water and swirl around until saucy (add more if needed, a tablespoon at a time).
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Pour the shrimp and sauce over the pasta. Top with the parsley and Parmesan cheese to taste. Toss gently and serve. Enjoy!
KAREN’S NOTES AND TIPS:
- Squeeze the juice of half a lemon over the finished dish for an extra spark of acid and flavor.
- Another option is to pour in 1/4 cup of dry white wine (such as pinot grigio) in step 4 after the shrimp are cooked, before adding the butter and tomatoes.
NUTRITION:
Calories: 448kcal | Carbohydrates: 43g | Protein: 36g | Fat: 14g | Saturated Fat: 4g | Sodium: 795mg | Potassium: 529mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1900IU | Vitamin C: 32mg | Calcium: 375mg | Iron: 5mg
