Shrimp Scamp Pasta

Buttery and lush with garlic, this dish, though simple to prepare, feels indulgent.

Shrimp Scamp Pasta
Shrimp Scamp Pasta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cup olive oil

  • 1

    lb peeled and deveined large shrimp (raw; 20 to 25 per lb)

  • 4

    large garlic cloves, left unpeeled and forced through a garlic press

  • 1/2

    teaspoon dried hot red-pepper flakes

  • 1/2

    cup dry white wine

  • 1

    teaspoon salt

  • 1/2

    teaspoon black pepper

  • 5

    tablespoons unsalted butter

  • 3/4

    lb capellini (angel-hair pasta)

  • 1/2

    cup chopped fresh flat-leaf parsley

Directions

Bring a 6- to 8-quart pot of salted water to a boil. Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat. Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.

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