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Shrimp Scampi Pasta

Ingredients
  

  • 1/4 cup olive oil
  • 1 lb peeled and deveined large shrimp (NOT from Thailand)
  • 4 large garlic cloves, unpeeled and forced through a garlic press, or sliced
  • 1/2 tsp dried hot red-pepper flakes
  • 1/2 cup dry white wine
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 5 tbsp unsalted butter
  • 3/4 lb angel-hair pasta
  • 1/2 cup chopped fresh flat-leaf parsley

Instructions
 

  • 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. 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 one cup of the 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.