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Shrimp Scampi

Scampi is a quick and easy meal with plenty of flexibility to suit a variety of tastes by varying the ingredient quantities. This recipe is middle-of-the-road as to garlic, pepper flakes, shrimp and lemon. Adjust at will!

KeyShrimp. Size is a matter of personal preference and price. Medium-size shrimp do just fine (somewhere in the range of 30 per pound). Peel, devein, rinse thoroughly and pat dry before cooking.

KeyPasta. Linguine, fettuccine, or spaghetti are suitable choices. Use linguine for the most 'authentic' dish.

Takes about 40 minutes. Serves 4.

SHOPPING LIST:
  • Optional: Dijon mustard
  • Shrimp
  • Fresh flat-leaf parsley
  • Lemons
    • Pasta
    • Garlic
    • Red pepper flakes

Prepare pasta


 
    14 to 16 oz pasta
Cook ALMOST to al dente in at least 4 quarts boiling, salted water
(follow package directions)


Prepare sauce
1
Heat oil, then sauté garlic and pepper flakes in large pan over medium heat until fragrant but not browned (1-2 minutes)
  • 2-3 tablespoons olive oil
  • 2-3 tablespoons unsalted butter
  • 5-6 cloves garlic, minced or finely chopped
  • sprinkling of crushed red pepper flakes
  • Optional: 1 tablespoon Dijon mustard
2
Add and sauté 3-5 minutes, stirring often, until shrimp have turned pink (do not overcook)
3
Turn heat off and stir in
  • large palmful fresh flat-leaf parsley, chopped
  • grated zest of 1 lemon
  • juice from 1-2 lemons
  • salt and fresh ground black pepper to taste

Finish the dish

  
 
  • Drain pasta, then combine pasta with the sauce
  • If the pasta seems dry, stir in a small amount of the pasta cooking water
  • Sprinkle servings with chopped fresh parsley and lemon wedges or slices

rainbow

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