On the theme of what is in my pantry/fridge/freezer that I can make this weekend? I made Shrimp Scampi. I used Ina Garten’s recipe in her Family Style cookbook. I like eating Angel Hair pasta rather than linguine and made a few changes to accommodate what I did have or did not have.
Here is my adapted recipe:
Shrimp Scampi with Angel Hair Pasta
Serves 6
- Vegetable oil
- Kosher salt
- 1 lb angel hair (Ina’s recipe called for 1 1/2 lbs of linguine)
- 6 Tbsp. unsalted butter
- 5 Tbsp olive oil
- 3 Tbsp minced garlic (9 cloves) I only had the garlic in a jar and used 3 heaping tsp.
- 2 lbs large shrimp, peeled and deveined
- 1/2 tsp freshly ground pepper
- 1/4 cup chopped fresh parsley (I used the dry and only 1 Tbsp because I didn’t have fresh on hand)
- zest of one lemon
- 1/2 cup freshly squeezed lemon juice (I used some from the bottle because I did not have 4 lemons)
- 1/2 lemon sliced in half rounds
- 1/4 tsp dry pepper flakes
Directions:
- Bring a large pot of salted water to a boil and add a little vegetable oil. Then add pasta and cook according to package directions. Drain and toss with olive oil so the pasta does not start to stick.
- While the water is coming to a boil, heat a heavy bottomed skillet (I used my cast iron skillet that is 14 inches), melt the butter and 5 Tbsp of oil over medium-high heat. Add the chopped garlic and cook for about a minute, being careful not to burn it. Add the shrimp and stir and flip them as they cook until they are no longer pink, but do not overcook them or they will become rubbery. Season with salt and pepper. Remove from heat and add parsley, lemon zest and juice, and red pepper flakes. Toss to combine.
- Serve over pasta with a side salad or fresh green beans.
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