Shrimp Scampi Pasta

August 24th, 2012  |  Carbs, Family Dinner, From the Sea  |  1 Comment

I wish I could share some favorite childhood story about shrimp scampi, but other than the once-a-year trip to Red Lobster for a pre-prom dinner at which I always ordered shrimp scampi, I don't have one.  I mean, I could share other details about our pre-prom experience that may or may not have also included Boone's Strawberry Hill and a grain silo {and might make for an interesting read *wink-wink*}, but since my grandmother is dedicated to reading my blog daily, I'd hate to destroy her image of sweet little Amy.

So back to last night's dinner...when it comes to flavor combinations, the meritage of butter, garlic and lemon is out of this world, especially when paired with seafood.  Its so simple, yet so delicious.  Throw in some vine-ripened tomatoes and tender jumbo shrimp and you've got yourself a fabulous {and easy} weeknight dinner.

On a sidenote, yes, Red Lobster was the fancy dinner spot where I grew up and we had to drive 30 minutes to get there.   Giggle all you want.... there's not a place on this planet with better cheese biscuits!


1 pound pasta {a long noodle like linguini or spaghetti works best}
1 pound jumbo shrimp, peeled and deveined with tails and heads removed
zest of 1 lemon
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
4 tablespoons butter, divided
4 tablespoons olive oil, divided
1 shallot, diced
4 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes {optional}
1/2 cup dry white wine
juice of one lemon
1 cup chopped fresh tomatoes {about 2 small or 1 large}
grated parmesan cheese
chopped fresh basil and chives for garnish


In a large bowl, add shrimp, 2 tablespoons olive oil, lemon zest, salt and pepper and mix to distribute seasonings; set aside.

Prepare pasta according to package directions.

In a large skillet set to medium-high heat, add 2 tablespoons of butter and 2 tablespoons olive oil.  When hot, add diced shallot and cook for about 1-2 minutes.  Stir in minced garlic and crushed red pepper, stirring often.  When shallots and garlic begin to turn golden brown, add in the shrimp.  [Try to spread shrimp out in an even layer so they cook evenly].  Cook shrimp for about 1-2 minutes and then flip them over and cook for another 1-2 minutes.  Shrimp are done when they are fully pink on the outside and the inside is white with little translucency.  Be careful not to overcook them or they'll be tough.  Transfer shrimp to a large bowl, set aside and place skillet back on medium heat.  Add in the wine, lemon juice and remaining 2 tablespoons of butter.  Stir occasionally for about 3-4 minutes.  Add chopped tomatoes to the wine sauce and cook for another 2-3 minutes, stirring occasionally.   Add the shrimp back into the sauce and mix well.  Remove from heat and toss with cooked pasta.  Top pasta with freshly grated parmesan cheese, basil and chives and serve!



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