Shrimp Scampi
Rated 5 stars by 1 users
Category
Pasta
Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
This is a great recipe with or without pasta. In fact, I am happy to eat the shrimp with a side of potatoes. Guys, I have a problem. A potato problem. Anywho, we made it with pasta because again, how can you go wrong. Barilla actually makes a great Gluten Free Spaghetti so we used that. It's not gummy and tastes great. Almost as good as the shrimp. So again this is a super simple recipe, my favorite. Let me know what you think.
Traci
Ingredients
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Gluten Free Spaghetti or Angel Hair Pasta (up to you but again, Barilla makes a really nice GF spaghetti)
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1 lb of shrimp, peeled and de-veined. Annoying to do yourself and you can most likely can buy de-veined these days.
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4 tablespoons of butter
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1 medium shallot, diced
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1 - 2 tablespoons of minced garlic
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1/4 tsp of chili flakes (*optional to add more, I like a little spice so I throw a lot on my pasta)
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3/4 cup of white wine
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3 tsp fresh lemon juice
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1/2 cup of parsley
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2 tbsp + 1 tsp of salt (more to taste if needed)
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1/4 tsp of black pepper
Directions
In a large pot of water and 2 tablespoons of salt, bring to a boil. Once boiling, throw your pasta. Cook to your desired doneness. With GF pasta, I like to cook well. Otherwise it becomes a bit stiff.
Drain the pasta and cool off. Add a bit of olive oil over the pasta to keep from sticking.
In a separate boil, marinate shrimp with black pepper and remaining 1 tsp of salt.
Place a pan on your stove and over medium heat add 2 tablespoons of butter and oil.
Next add the shallot and garlic. Cook until the shallots are translucent.
Add your shrimp and cook until they turn pink/orange and curl. About a minute on each side.
Deglaze your pain with the white wine and lemon juice.
Once the shrimp are done, turn off heat. Add the last 2 tablespoons of butter and parsley.
Add the pasta into the shrimp and stir.
Voila...dinner for days!!
