One of my favorite foods is pasta, my favorite seafood is shrimp. So Shrimp scampi defiantly has my vote. Especially since I also love garlic. But I decided to get a little more creative with this meal. By adding a couple extra ingredients, I was totally impressed with the unique new flavor but still tastes like scampi.
It's a good idea to have all of your ingredients prepared before beginning to cook. This dish cooks rather quickly, so the better prepared the better the flavor.
This is what you need:
1 lbs extra large shrimp 26-32, peeled, deveined, and tails off
1 tbsp tomato paste
5 cloves minced garlic
1 1/2 cups champagne
1/3 cup chopped fresh parsley
1/4 chopped shallot
3 tbsp butter
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 pinch sugar
salt and fresh cracked pepper
1/3 tsp crushed red pepper flakes
1 cup liquid reserved from boiling pasta water
1 lbs linguine
While boiling the pasta, heat butter and oil in a sauce pan. Do not use non stick. Add tomato paste stirring occasionally on medium heat. Once tomato paste starts to dissolve, toss in shallot and continue to stir add garlic and keep stirring until it becomes soft and fragrant. Slowly pour in the champagne and lemon juice. Bring to a boil for 2 minutes and then reduce heat. Add sugar, salt, pepper, and red pepper flakes. Raise heat again and add the shrimp. Let the shrimp cook in the sauce for 1 minute and add the reserved pasta liquid. Continue to cook at medium to high heat for 2 more minutes or once the shrimp turns opaque.
Remove from heat and toss in the pasta coating well. Let it sit covered for 2 more minutes so the pasta absorbs the sauce. Serve in deep dish and garnish with remaining chopped parsley.
It's a good idea to have all of your ingredients prepared before beginning to cook. This dish cooks rather quickly, so the better prepared the better the flavor.
This is what you need:
1 lbs extra large shrimp 26-32, peeled, deveined, and tails off
1 tbsp tomato paste
5 cloves minced garlic
1 1/2 cups champagne
1/3 cup chopped fresh parsley
1/4 chopped shallot
3 tbsp butter
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 pinch sugar
salt and fresh cracked pepper
1/3 tsp crushed red pepper flakes
1 cup liquid reserved from boiling pasta water
1 lbs linguine
While boiling the pasta, heat butter and oil in a sauce pan. Do not use non stick. Add tomato paste stirring occasionally on medium heat. Once tomato paste starts to dissolve, toss in shallot and continue to stir add garlic and keep stirring until it becomes soft and fragrant. Slowly pour in the champagne and lemon juice. Bring to a boil for 2 minutes and then reduce heat. Add sugar, salt, pepper, and red pepper flakes. Raise heat again and add the shrimp. Let the shrimp cook in the sauce for 1 minute and add the reserved pasta liquid. Continue to cook at medium to high heat for 2 more minutes or once the shrimp turns opaque.
Remove from heat and toss in the pasta coating well. Let it sit covered for 2 more minutes so the pasta absorbs the sauce. Serve in deep dish and garnish with remaining chopped parsley.
Yields 4 serving
Prep time 20 minutes
Cook Time 20 minutes
