Wednesday, December 19, 2012

Shrimp Scampi, Y'all

Hello!  Can you believe Christmas is in less than a week?  It's madness I tell ya.  I am mostly finished with all my shopping, and I even managed to buy a few things for other people.
This shrimp scampi recipe was really, really good.  I will admit that I had a few bites, even though pasta is the devil in my world these days.  After all, a girl doesn't lose 30 pounds (yes, I hit the 30 mark this morning, woot!!!) by eating pasta soaked in butter and garlic.  It's a damn shame, though, because pasta soaked in butter in garlic is SO GOOD.  My husband snarfed it down like he hadn't eaten in weeks and I'm pretty sure my jeans would still be loose on him.  Oh well.  Anyway, this is a rich, once in awhile kind of dish that you should make for someone if you did something wrong or if you want them to marry you.

Shrimp Scampi over Pappardelle
Source: Adapted from Tyler Florence

1 pound Pappardelle
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
4 cloves garlic, minced
Pinch or two of red pepper flakes
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 2 lemons
1/4 cup finely chopped parsley leaves
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the pasta. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes until the shallots and garlic are soft and translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm.

Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.


  1. Did you really use 2 lemons? I thought the noodles were sour because of the lemon juice. We tried to hit the sourness with parmesan cheese.

  2. Opps. *hide the sourness*