November 18th, 2024
Recipes
Garlic Shrimp Scampi Pasta
Valentina P
- Difficulty
•
- Time 20"
True shrimp scampi has a light, but flavorful sauce that showcases a simple combination of wine, garlic, olive oil, and butter. Simmering the shrimp shells in some of the wine before adding it to the sauce is a subtle step, but it helps round out the seaside flavors. And remember, the trick for perfectly succulent shrimp is to cook them just long enough so that they turn pink throughout, which only takes a few minutes. A timer will be very helpful to ensure the proper cooking time.
How To MakeDiet Type: Classic
Shopping List
- 3/4 pound large tail-on raw shrimp
- 8 ounces dry spaghetti or linguine
- 1 cup white wine
- 1/4 cup reserved pasta water (Note 1)
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons lemon juice
- 4 cloves garlic, thinly sliced
- salt & pepper, to taste
Instructions
- Step 1: Remove the tails from the shrimp and clean any veins along the spine. Save the shells for the next step. Season the shrimp with salt and pepper.
- Step 2: Heat a small pot over medium heat and add half of the wine and all of the shells. Simmer the wine and shells uncovered for about 8 to 10 minutes, or until the liquid has reduced by half. Drain the liquid, discarding the shells, and keep the reduced wine. Set the wine-stock aside.
- Step 3: Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente, about 7 to 9 minutes. The pasta should still have some bite to it, since it will continue to cook slightly when we toss it with the warm sauce later. Before draining, scoop out the reserved pasta water and set aside.
- Step 4: While the pasta cooks, prepare the sauce. Heat the olive oil over medium-high heat. Once hot, add the garlic and cook for 1 minute. Add the shrimp to the hot pan and cook until they just turn pink on both sides. Cooking the shrimp should only take about 3 minutes total - we only want them to be opaque. Remove the shrimp from the pan and set on a plate.
- Step 5: Add the reduced wine, the remaining wine, lemon juice, and butter to the hot pan. Cook until the butter has melted, stirring often.
- Step 6: Once melted, add the drained pasta, parsley, and shrimp. Give it a toss. Season with salt and pepper and pour in a splash of the reserved pasta water. Keep adding pasta water until your desired sauce consistency is reached. The sauce is light, but should coat every strand.
- Serve: Plate the pasta, drizzle with a little olive oil, and enjoy.
Recipe Notes
Note 1: Collect the pasta water from the pasta pot just before draining. This starchy liquid helps to loosen the sauce later. Note 2: Need a non-alcoholic substitute? Replace the wine with low-sodium chicken broth and a few tablespoons of white wine vinegar or extra lemon juice for some tang. But if you can - the wine is great in this.
Nutrition
True shrimp scampi has a light, but flavorful sauce that showcases a simple combination of wine, garlic, olive oil, and butter. Simmering the shrimp shells in some of the wine before adding it to the sauce is a subtle step, but it helps round out the seaside flavors. And remember, the trick for perfectly succulent shrimp is to cook them just long enough so that they turn pink throughout, which only takes a few minutes. A timer will be very helpful to ensure the proper cooking time.
How To MakeDiet Type: Low-carb
Shopping List
- 3/4 pound large tail-on raw shrimp
- 4 servings hearts of palm noodles, drained
- 1 cup white wine (Note 1)
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons lemon juice
- 4 cloves garlic, thinly sliced
- salt & pepper, to taste
Instructions
- Step 1: Remove the tails from the shrimp and clean any veins along the spine. Save the shells for the next step. Season the shrimp with salt and pepper.
- Step 2: Heat a small pot over medium heat and add half of the wine and all of the shells. Simmer the wine and shells uncovered for about 8 to 10 minutes, or until the liquid has reduced by half. Drain the liquid, discarding the shells, and keep the reduced wine. Set the wine-stock aside.
- Step 3: Rinse and drain the hearts of palm noodles. Set aside.
- Step 4: Heat the olive oil over medium-high heat. Once hot, add the garlic and cook for 1 minute. Add the shrimp to the hot pan and cook until they just turn pink on both sides. Cooking the shrimp should only take about 3 minutes total - we only want them to be opaque. Remove the shrimp from the pan and set on a plate.
- Step 5: Add the reduced wine, the remaining wine, lemon juice, and butter to the hot pan. Cook until the butter has melted, stirring often.
- Step 6: Once melted, add the drained hearts of palm noodles and cook for 1 to 2 minutes. Then add the parsley and shrimp. Give it a toss. Season with salt and pepper and pour in a splash of water or olive oil as needed until your desired sauce consistency is reached. The sauce is light, but should coat every strand.
- Serve: Plate the pasta, drizzle with a little olive oil, and enjoy.
Recipe Notes
Note 1: Need a non-alcoholic substitute? Replace the wine with low-sodium chicken broth and a few tablespoons of white wine vinegar or extra lemon juice for some tang. But if you can - the wine is great in this.
Nutrition
True shrimp scampi has a light, but flavorful sauce that showcases a simple combination of wine, garlic, olive oil, and butter. Simmering the shrimp shells in some of the wine before adding it to the sauce is a subtle step, but it helps round out the seaside flavors. And remember, the trick for perfectly succulent shrimp is to cook them just long enough so that they turn pink throughout, which only takes a few minutes. A timer will be very helpful to ensure the proper cooking time.
How To MakeDiet Type: Paleo
Shopping List
- 3/4 pound large tail-on raw shrimp
- 4 servings hearts of palm noodles, drained
- 1 cup white wine (Note 1)
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 2 tablespoons grass-fed butter
- 2 tablespoons lemon juice
- 4 cloves garlic, thinly sliced
- salt & pepper, to taste
Instructions
- Step 1: Remove the tails from the shrimp and clean any veins along the spine. Save the shells for the next step. Season the shrimp with salt and pepper.
- Step 2: Heat a small pot over medium heat and add half of the wine (or wine substitute) and all of the shells. Simmer the wine and shells uncovered for about 8 to 10 minutes, or until the liquid has reduced by half. Drain the liquid, discarding the shells, and keep the reduced wine. Set the wine-stock aside.
- Step 3: Rinse and drain the hearts of palm noodles. Set aside.
- Step 4: Heat the olive oil over medium-high heat. Once hot, add the garlic and cook for 1 minute. Add the shrimp to the hot pan and cook until they just turn pink on both sides. Cooking the shrimp should only take about 3 minutes total - we only want them to be opaque. Remove the shrimp from the pan and set on a plate.
- Step 5: Add the reduced wine, the remaining wine (or wine substitute), lemon juice, and butter to the hot pan. Cook until the butter has melted, stirring often.
- Step 6: Once melted, add the drained hearts of palm noodles and cook for 1 to 2 minutes. Then add the parsley and shrimp. Give it a toss. Season with salt and pepper and pour in a splash of water or olive oil as needed until your desired sauce consistency is reached. The sauce is light, but should coat every strand.
- Serve: Plate the pasta, drizzle with a little olive oil, and enjoy.
Recipe Notes
Note 1: Wine is not strictly Paleo-friendly. For a non-alcoholic substitute, replace the wine with low-sodium chicken broth and a few tablespoons of white wine vinegar or extra lemon juice for some tang.
Nutrition
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What you should eat next
Garlic Shrimp Scampi Pasta
PT20M 3/4 pound large tail-on raw shrimp 8 ounces dry spaghetti or linguine 1 cup white wine 1/4 cup reserved pasta water (Note 1) 1/4 cup fresh parsley, chopped 2 tablespoons olive oil 2 tablespoons butter 2 tablespoons lemon juice 4 cloves garlic, thinly sliced salt & pepper, to taste Gluten Free Paleo Low-Carb 4 Servings
Ingredients:
