Shrimp Scampi has been my favorite meal for as long as I can remember. Every birthday growing up, my mom would prepare a special meal of whatever we wanted for dinner. Without fail, I always chose shrimp scampi, and in fact I still do. It took me awhile to get this recipe down and even though we use the same recipe, my mom’s scampi ALWAYS seems to taste better than mine. There’s nothing like a dish made with love.
Serves: 4 +/- – Cooktime: 30 minutes +/-
- 1 Pound Shrimp, Deveined & Peeled – Large or XL Shrimp
- 1 Pound Angel Hair Pasta
- 8 Cloves of Garlic, Minced
- 1/4 Cup Fresh Parsley, Minced
- 1 Medium-Sized Beefsteak Tomato, Diced
- 3 Tablespoons Fresh Lemon Juice
- 6 Tablespoons Butter
- 1/4 Cup Olive Oil
- 1 Cup Chicken Broth
- 1 Cup White Wine (I prefer Sauv. Blanc)
- Reserve 1 Cup of Salted Pasta Water
- Salt & Pepper
1.) To prep, smash and mince garlic cloves. Mince parsley. Dice tomato and juice one fresh lemon until 3 tablespoons of juice is collected. Set aside.
2.) Peel & devein raw shrimp. I prefer to buy the large or extra-large size.
3.) Place either a deep frypan or deep ceramic stove-top safe dish on medium heat. Add olive oil and butter, whisk until melted. Add garlic and cook until fragrant, about 30 seconds to a minute. Stir frequently to avoid garlic from sticking.
4.) Add shrimp and cook 2-3 minutes per side. Remove from pan when pink, tender, and curled. Continue to sauté garlic until lightly browned, about 5-6 minutes, stirring frequently. Fill a pot with salted water and let boil. Once boiling, add pasta and cook for required time. Before draining, reserve 1 cup of pasta water. Add pasta back into its cooking pot with a drizzle of olive oil to avoid sticking.
5.) Add chicken broth, white wine, and lemon juice into garlic-butter-oil mixture. Let lightly boil and cook, while stirring occasionally until slightly reduced, about 15 minutes. Add pasta into broth along with tomato, parsley, and shrimp. Stir and let incorporate for 2 minutes or so.
6.) Remove from heat and enjoy!