Shrimp Scampi on Angel Hair Pasta
Shrimp scampi is sautéed shrimp with a garlicky, lemony wine sauce, easy to make and delicious on capellini, otherwise known as Angel Hair pasta.
Shrimp Scampi, as it is known in American cuisine, typically features shrimp sautéed in garlic, butter, olive oil, white wine, lemon juice, and sometimes red pepper flakes or parsley. It is often served over pasta or with crusty bread. The dish is now a staple in Italian-American cuisine, though it does not have a direct counterpart in traditional Italian cooking.
The term "scampi" comes from Italian, referring to a type of small, lobster-like crustacean, also known as langoustine or Norway lobster. In classic Italian cuisine, scampi are traditionally prepared by sautéing them with garlic, butter, white wine, and lemon.
When Italian immigrants brought their culinary traditions to the United States, they adapted their recipes to the available ingredients. Since langoustines were not as common in the US, the more readily available shrimp were substituted. Over time, the term shrimp scampi evolved, even though scampi originally referred to the shellfish itself. This created a sort of linguistic redundancy—essentially, "shrimp shrimp."
Shrimp Scampi on Angel Hair Pasta
Ingredients
- 1 lb shrimp, peeled, de-veined and tails removed
- 1 stick butter
- 1 tsp minced garlic
- juice of two fresh lemons
- 1 tsp fresh lemon zest
- 1/2 cup dry white wine
- 1/2 tsp red pepper flakes
- 1 handful of dried parsley
- 1/8 ts fine sea salt
- 8-10 grinds freshly ground black pepper
- 1 lb fresh angel hair pasta
- 4-5 oz grated Parmesan or Pecorino Romano cheese
Instructions
- Prepare the pasta according to the directions on the package. Try to time the pasta so that the shrimp and pasta will be ready at roughly the same time and the scamp take 7-8 minutes to prepare.
- Melt the butter in a sauté pan over high heat, and then sauté the garlic for a minute. Toss in the shrimp and sauté for 3-4 minutes until the shrimp turn pink. Remove them to a warm platter.
- Pour in the white wine and allow it to bubble away, burning off the alcohol. Then put in the lemon juice. Reduce all the liquid by half, about 3 minutes.
- Put the shrimp back into the sauce and add the parsley, lemon zest, salt and pepper. Bring the shrimp back to temperature, but don't overcook; just a minute more or so.
- After draining the angel hair pasta well, put it in a large mixing bowl and toss with the shrimp and sauce.
- Plate out onto pasta bowls, sprinkle with grated cheese and a few grinds of freshly ground black pepper.
Notes
- Frozen shrimp thaw very quickly in a colander under cold running water, turning and tossing the shrimp frequently to get its cold water shower.
- Do this about 30 minutes prior to using, then dry the shrimp well and roll up into paper towels. Allow them to rest in the fridge until ready for the recipe.
