Shrimp Scampi
- 1 lb Angel Hair Pasta
- 16 Shrimp, peeled and de-veined
- 2 tbsps Extra Virgin Olive Oil
- 4 Cloves of Garlic, Crushed or Diced
- 1 Large Shallot, finely diced
- 2 tsps Red Chili Flakes
- 2 Lemons
- 1 cup White Wine
- 1 cup Seafood or Chicken Stock
- 8 ozs Cherry Tomatoes, Sliced in half
- 4 tbsps butter
- 4 ozs Freshly Grated Parmigiano Reggiano
- 2 Sprigs worth of Basil leaves, Finely Sliced
- Salt and Pepper to taste
1. Start boiling your water add salt to taste
2. Heat a large saute pan over medium heat with 1 tbsp of olive oil
3. Once hot add your diced shallots and garlic and saute for about 2 minutes or until soft.
4. Add your white wine and cook until thick, this will concentrate your flavors as well as boil the alcohol out of the wine. You can also pour yourself a glass because why not.
5. Once your white wine is thick enough to coat the back of a spoon, add your stock, chili flakes, cherry tomatoes, and the juice and zest of your lemons. Besure to remove any seeds from your lemons if they happen to fall in the pan, the seeds will add bitterness to your sauce.
6. Start boiling your pasta, you want to cook your pasta about halfway, this way you can finish cooking your pasta in the sauce, this will lead to a thicker sauce that will cling to the pasta better
7. Once your sauce comes to a simmer, add your shrimp and poach for about 1 minute per side.
8. Once Shrimp is cooked remove and set aside, add your pasta and butter and toss. Cook until pasta is al dente.
9. Once pasta is cooked, add shrimp back to pasta along with salt and pepper to taste as well as your basil.
10. Once plated, add your Parmigiano Reggiano to each bowl.
