Alexandra Hill

shrimp scampi

Alexandra Hill
shrimp scampi
 
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This is a very quick, easy and super flavorful dish that I love making!

I was a waitress at Olive Garden back in college and this was my go to dish during my break, along with the nice & hot breadsticks. OMG, the breadsticks were so good! I love shrimp scampi, you can scale up or down for this recipe and it’s super good. I love adding anchovies to flavor the oil but also add a TON of umami! I highly suggest doing it.

Try it below and let me know what you think!

Ingredients (Good for Two People)

  • 1/2 lb spaghetti or linguini 

  • 1/4 lb shrimp or equivalent to 1 cup shrimp, defrosted and lightly seasoned with salt & pepper

  • 2 anchovies (optional but for umami!)

  • 1-2 tablespoons extra virgin olive oil

  • 2-3 tablespoons unsalted butter 

  • 1 small shallot, finely chopped

  • 4-5 garlic cloves, thinly sliced

  • 1/2 teaspoon or more red pepper flakes 

  • 1/2 cup or more dry white wine (Pinot Grigio or sauv blanc is fine)

  • Roughly chop fresh flat leaf parsley (about 1/4 cup but just rip off some with your hand)

  • 1 lemon, quartered for garnish and squeeze on fresh pasta 

  • kosher salt & fresh cracked black pepper, to taste

Directions 

  • Cook the pasta according to box instructions to al dente. Reserve about 1/4 cup pasta water.

  • In a sauté pan add extra virgin olive oil & butter on medium heat. once the butter starts to foam, add the anchovies if using and let them dissolve. 

  • Then add the shallots & garlic and let it toast and sweat the shallots for about 3 minutes until the shallots are soft and garlic is smelling toasty and a little golden.

  • Add red pepper flakes, salt & pepper, stir to combine.

  • Add the dry white wine and let the alcohol cook off about 3-4 minutes. Stir to combine and see if you need to add more salt, pepper or red pepper flakes. I may add another teaspoon of unsalted butter.

  • When your pasta is almost ready, add the shrimp in the sauce and cook for 2-3 minutes until shrimp is pink. 

  • Add the pasta to the sauce with the shrimp and toss to combine. Add a little bit of the reserved pasta water to the pan to thicken up the sauce and have it coast the pasta. 

  • Add fresh parsley, toss to combine and serve with lemon wedges!