Shrimp Scampi
Shrimp Scampi Pasta
Ingredients (serves 4)
1 lb shrimp
1 lb fettuccine
1 medium onion
7 garlic cloves (5 + 2)
1 stick butter (8tbsp)
1 cup parsley
3/4 panko
2 lemons
3/4 cup dry white wine
red pepper flakes
olive oil, salt, and pepper
Equipment
Pasta pot, wok/dutch oven
Prep Ingredients
Into one bowl - finely chop onion, grate or mince 5 garlic cloves (if grating, use a microplane), grate 1/2 lemon (or squeeze if no microplane)
Salt shrimp and let sit till later
Roughly chop parsley, save for end
Boil water for pasta
Brown Panko
Heat ¾ cup panko, 2 Tbsp. olive oil, and ¼ tsp. salt in a large Dutch oven over medium, stirring to coat panko.
Grate remaining 2 garlic cloves into pot and stir to combine. Cook, stirring often, until panko is golden brown, 3–4 minutes. Transfer panko mixture to a small bowl. Let cool. Wipe out any panko stuck to bottom of pot.
Cook Shrimp
Heat 2 Tbsp. olive oil in pot over medium-high. Cook shrimp, undisturbed, until golden brown on the underside, 2–3 minutes. Turn with tongs and continue to cook until shrimp is barely cooked through, about 15 seconds longer. When done pick shrimp out to re-use pot for next step.
Make Scampi Sauce
To pot used for shrimp - add onion mixture, 4 Tbsp. butter, 1 tsp. salt, and ½ tsp. red pepper flakes to pot and cook over medium-low heat, stirring frequently, until very fragrant and softened but not browned, about 2 minutes.
Add ¾ cup dry white wine and bring to a simmer. Cook, stirring occasionally, until most of the liquid evaporates, some of the harsh alcohol scent cooks off, and sauce is thick and glossy, 2–3 minutes. Remove from heat while you cook the pasta.
Cook Pasta
Drop 1 lb. fettuccine in boiling water and set a timer according to package directions for al dente. Scoop out 1½ cups pasta water for later.
While pasta cooks, pull off and discard tails of shrimp while pasta cooks, then cut each shrimp into 3 pieces (bite sized)
Drain pasta and add to pot along with reserved pasta cooking liquid and remaining 4 Tbsp. butter and 2 Tbsp. olive oil. Cook over medium heat, stirring often, until well coated and glossy, about 3 minutes
Finish
Remove pot from heat and stir in shrimp and reserved parsley
Cut 1 lemon in half and squeeze juice into pot (it should be about 2 Tbsp.), stirring to combine. Taste and adjust seasoning for salt. Cut remaining lemon into wedges for serving
Divide pasta among bowls. Drizzle with more olive oil. Top with reserved panko mixture. Serve with lemon wedges alongside
Recipe via Basically