Pasta with Extra-Garlicky Shrimp Scampi

• portionen: 4 servings
• gesamtzeit: 1.25 hours

Zutaten

1 pound large tail-on deveined shrimp

12 medium cloves garlic, 4 minced or grated on a microplane, 4 smashed and left whole, 4 finely sliced

½ cup extra virgin olive oil

Kosher salt

¼ to ½ teaspoon red pepper flakes

½ cup dry white wine

2 tablespoons unsalted butter

¼ cup chopped fresh parsley

2 teaspoons grated lemon zest and

1 tablespoon juice (from 1 lemon)

1 pound short twisted or tubular pasta, such as gemelli, cavatappi, or rotini (Would probably be FANTASTIC with homemade pasta!!)

Freshly ground black pepper

Anweisungen

Peel the shrimp, leaving the last tail segments in place and reserving the shells. (See photos for instructions)

Place the shrimp in a large bowl, add the minced garlic, 2 tablespoons of the olive oil, and 1 teaspoon salt and toss to combine. Set aside.

Heat the remaining oil, the 4 smashed garlic cloves, and shrimp shells in a 12-inch skillet over medium-high heat until the garlic and shells are gently bubbling.

Reduce the heat to medium-low and cook, tossing and stirring frequently, until fragrant, about 5 minutes. Strain the oil through fine-mesh strainer set over a bowl; discard the shells and garlic.

Return the infused oil to the skillet and heat over high heat until shimmering.

Add the sliced garlic and pepper flakes and cook, stirring, until the garlic just begins to turn pale golden brown, about 45 seconds.

Add the shrimp and cook, stirring and tossing until slightly pink, about 30 seconds.

Add the wine and cook until the shrimp are nearly cooked through, about 1 minute longer. Remove from the heat, add the butter, parsley, and lemon zest and juice, and stir to combine. Set the sauce aside.

Place the pasta in a large pot and cover with hot water. Add a large pinch of salt and bring to a boil over high heat, stirring occasionally to keep the pasta from sticking. Continue to cook until the pasta is fully softened but retains a slight bite in the center (about 1 minute less than the box recommends after the pasta reaches a boil).

Drain the pasta, reserving ½ cup of cooking liquid, and return to the pot, set over medium-low heat.

Pour the sauce and shrimp over the pasta, add half of the reserved pasta water, and stir until the sauce comes together and coats the pasta, about 2 minutes, adding more pasta water as necessary until the desired consistency is reached.

Season to taste with salt and pepper and serve immediately.

Notizen

From: ‘The Food Lab’ pg. 690

Review: very very good. Would be a good date night dinner as it tastes fantastic as well as you can drink the wine as you make it. Plan ahead and make your own noodles with it, would be amazing! Bit of a PITA if you are deveining & peeling shrimp yourself, I recommend grabbing the frozen variety. PAIR IT WITH A DESSERT! You will crave something sweet after.

PITA: 3/5 if using frozen shrimp, 4/5 if you’re peeling the shrimp yourself

Overall: 4/5