Shrimp Scampi over Pappardelle Pasta

First and foremost, I want to take a few moments to thank my friends, family, and other visitors of the site for taking the time to check out my blog. I love receiving messages, comments, and random texts of food from friends who have been inspired by this blog. It means so so much to me.

I originally started this because I’ve always wanted a place to keep my recipes. I’ve tried apps like Evernote or simply Microsoft Word but none of which are as engaging and limitless with sharing capabilities. Whether you love or hate to cook, thanks for being a part of this blog 🙂 Please continue to send messages or comment below for recipes you’d like to see in the future.

With that being said, let’s dive in, literally, to this delicious shrimp scampi recipe. I like shrimp scampi over pasta (pappardelle because it’s light). Other versions of this could be over whole wheat spaghetti, gluten free spaghetti (best absorbent of the sauce), brown/white rice, or simply by itself. Pair this with a buttery Chardonnay to bring out the hints of creamy butter, oil, and garlic.

This recipe takes a total of 15 minutes to make (including the time it takes to cook the pasta)

Recipe makes 2 servings.

Ingredients:

  • 1/2 lb (1/2 box) of pasta of your choice
  • 10 large raw peeled and deveined shrimp
  • 2 Tbsp minced or fresh garlic
  • 1/2 chopped yellow onion
  • 2 Tbsp Butter
  • 2 Tbsp Butter
  • Salt, Pepper, & Hot Red Pepper Flakes to taste
  • 1/4 cup of chicken broth
  • 3 Tbsp white wine
  • Juice from 1 lemon
  • 1 tsp lemon zest
  • *Optional: 1/2 cup of Parmesan cheese & chopped parsley for garnish
  • 1 large pot for boiling water, 1 large sauce pan

Recipe:

  1. Cook pasta according to the package and drain. Set aside.
  2. While pasta is cooking, in the large pan, melt butter and oil on medium heat. Add onions and garlic and cook for about 2 minutes or until you start to smell the aroma.
  3. Add shrimp to garlic & onion and cook until pink (turn them over 4 minutes into cooking).
  4. Add salt, pepper, hot pepper flakes and stir
  5. Add chicken broth, wine, lemon juice, lemon zest, 1/2 the parm cheese. Simmer on medium-high heat until reduced by half.
  6. Once the sauce is reduced, pour over drained pasta, and serve with a sprinkle of Parm cheese & parsley.

Pair with a buttery Chardonnay.

Happy Eating 🙂

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