cangoss
10-31-2006, 06:44 AM
I was out of the kitchen in 20 minutes; see modifications below. This was really good and got two thumbs up from DH who was using his spoon to get at the last bit of sauce on his plate.
SHRIMP SCAMPI PASTA
Buttery and lush with garlic, this dish, though simple to prepare, feels indulgent.
click photo to enlarge
1/4 cup olive oil
1 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)
4 large garlic cloves, left unpeeled and forced through a garlic press
1/2 teaspoon dried hot red-pepper flakes
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
5 tablespoons unsalted butter
3/4 lb capellini (angel-hair pasta)
1/2 cup chopped fresh flat-leaf parsley
Bring a 6- to 8-quart pot of salted water to a boil.
Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.
Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.
Makes 4 servings.
Gourmet
Quick Kitchen
April 2006
I wanted to lighten it, so I reduced the butter to 1T; you could skip it alltogether and the dish would still be good. I also reduced the olive oil to about 3T.
I used one chopped red bell pepper and 12 shrimp. I cooked the red pepper in the olive oil before I added the shrimp to the pan. I also used less pasta since I was cooking for 2 people and didn't want leftovers.
SHRIMP SCAMPI PASTA
Buttery and lush with garlic, this dish, though simple to prepare, feels indulgent.
click photo to enlarge
1/4 cup olive oil
1 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)
4 large garlic cloves, left unpeeled and forced through a garlic press
1/2 teaspoon dried hot red-pepper flakes
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
5 tablespoons unsalted butter
3/4 lb capellini (angel-hair pasta)
1/2 cup chopped fresh flat-leaf parsley
Bring a 6- to 8-quart pot of salted water to a boil.
Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.
Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.
Makes 4 servings.
Gourmet
Quick Kitchen
April 2006
I wanted to lighten it, so I reduced the butter to 1T; you could skip it alltogether and the dish would still be good. I also reduced the olive oil to about 3T.
I used one chopped red bell pepper and 12 shrimp. I cooked the red pepper in the olive oil before I added the shrimp to the pan. I also used less pasta since I was cooking for 2 people and didn't want leftovers.