Delicious, light pasta dish that's bursting with buttery-lemon flavor and a kick of spice.
This week, we've sourced our shrimp from the waters of North Carolina. The population of this shellfish has been increasing and they've been expanding their habitat north due to rising water temperatures. This surplus of the North Carolina White Shrimp makes them a great, sustainable choice of fish for your next dish.
One of the issues I've come across with Shrimp Scampi is the lack of flavor. A normal base that's pretty across the board is a butter & oil sauce with salt 'n pepper. While I do love a good buttery base, we're going to be using it as just that; a starting point. This is no time to be conservative with your lemon juice, red pepper flakes or garlic! Taste test the sauce often and add what you believe is missing or needs adjusting.
Not enough taste? Add some more kick with red pepper flakes.
Too salty? Add some acidity from the lemon juice.
Looking for some greens? Sauté spinach with the sauce.
This recipe is quick & easy to make and allows room for creativity when it comes to your taste.
North Carolina White Shrimp Scampi
What You'll Need
Kosher Salt
Freshly Ground Black Pepper
1/8 tsp Crushed Red Pepper Flakes, or to taste
1/4 Cup Chopped Parsley
2 tbs Extra-Virgin Olive Oil
1/2 Cup Dry White Wine
4 tbs Butter
2 Lemons
4 Garlic Cloves
Pasta: Linguine or Thin Spaghetti
1 1/2 lbs North Carolina White Shrimp (with tails)
Great Additions: Spinach, Cherry Tomatoes
What You'll Do
Let's get this Scampi started...
Quarter lemon. Roughly chop parsley. Peel and mince, or grate, garlic. Bring a medium pot of salted water to a boil.
Add pasta and a splash of lemon juice when water starts to boil. Turn heat down to medium. Cook until noodles are soft. (12-15 minutes).
While pasta cooks, pat North Carolina White Shrimp dry with paper towels. Season with salt and pepper.
Heat a medium, non-stick pan over medium-high heat and melt butter with olive oil. Add garlic and sauté until fragrant (1-2 minutes). Add wine, salt & pepper, crushed red pepper and bring to a simmer. Let wine reduce by half (2 minutes).
Add shrimp to pan and cook until meat is pink all over and not transparent (2-3 minutes). Stir occasionally, adding lemon juice and parsley to taste.
Meanwhile, drain pasta reserving 1/2 cup of pasta water. Add pasta to pan with shrimp, and add a splash of pasta water. Simmer and stir until sauce fully coats pasta and shrimp.
Voila! Your Scrumptious Shrimp Scampi is ready! Serve right away with a pinch of parsley and a lemon quarter.
