´╗┐ Wine Imbiber » Shrimp Scampi Over Pasta

Shrimp Scampi Over Pasta  Print

This recipe appeared in TJT: Shrimp Scampi Over Pasta on 28 Jan 2010

Shrimp Scampi Over Pasta4 tablespoons (1/2 stick) butter, unsalted
1/2 cup olive oil
1/2 of a 4 ounce package of TJ’s chopped shallot/onion/garlic (or substitute an equal amount of each ingredient, finely chopped)
Pinch of crushed red pepper flakes, optional
1/4 cup lemon juice, freshly squeezed (I used a Meyer lemon, of course!)
1/3–1/2 cup dry white wine
1/4 cup (plus more for topping) parmesan cheese (I used a combo of TJ’s fresh grated and shaved)
1–2 tablespoons Italian parsley, chopped
1 pound shelled & deveined, tails–on shrimp (defrosted, if using frozen)
1 pound spaghetti or linguine pasta (I used whole grain spaghetti)
Sliced lemons, for garnish
Bring a large pot of salted water to boil on the stove. Add the pasta noodles and cook for 7 to 8 minutes (until al dente, or not quite cooked). Drain the pasta and set aside.

In a large skillet, melt the butter and olive oil together over medium–high heat. Add the shallot/onion/garlic mixture and the pepper flakes (if using) and sauté until translucent (about 3 to 4 minutes). Note: I like my sauce to be extra–garlicky, so I added 2 extra chopped garlic cloves to the pan. Sometimes I will even add a little granulated garlic, too.

Add the lemon juice and wine to the pan and bring to a boil. Add the shrimp and sauté for about 4 minutes (turn the shrimp once halfway through sauté time).

Remove the shrimp from the pan; set aside and keep warm.

Add the cooked pasta to the pan and toss the noodles until they are nicely coated with the sauce. Sprinkle the 1/4 cup of grated parmesan cheese evenly over the top of the pasta and continue tossing the noodles until the cheese is evenly distributed throughout.

Remove the pasta to a large serving platter. Place the warm shrimp in a heap on top of the pasta and sprinkle the top with parmesan shavings and chopped parsley.

Garnish the serving platter with lemon slices and serve immediately. Pass grated parmesan cheese at the table for those who like extra cheesy goodness.

WI wine recommendation: A dry, white wine (like Pinot Grigio, Orvieto or Grechetto). As usual, you can drink the leftover wine from the bottle you open up for use in this recipe.