Shrimp Scampi on Angel Hair (Re-posted with the Recipe)

[Note: This was one of our first posts, and in our excitement at seeing the picture, we completely forgot to post the recipe. So I'm reposting it with a new date, and I've included Judy's recipe below. Believe me, this is good. Get some nice cold Pinot Grigio or other white wine. - Neil]

I know the name is redundant; scampi means shrimp in Italian. This is a pretty easy recipe; I know Judy will say that the key to success is getting good shrimp.And here's her recipe:

Shrimp Scampi on Capellini

Makes 4 servings

¼ c. extra virgin olive oil

5 garlic cloves, peeled and smashed

1/4 to 3/4  t. hot red pepper flakes to taste
½ c. dry white wine 
1 -1/4 t. salt
Grind black pepper
4 T. unsalted butter
1 lb. large shrimp, peeled and de-veined
3/4 lb. capellini, cooked al dente (save 1/2 cup of the cooking water)
Juice of half a lemon
¼ c. chopped Italian parsley

Heat the oil in a large skillet over medium heat and add the garlic.  Let the garlic sauté for 2-3 minutes but don’t let it brown.  Remove the garlic to a cutting board and let cool.  Saute the shrimp until almost done, no longer than 2 minutes.  Remove with a slotted spoon to a bowl.  Mince the garlic and add to the oil in the pan with the hot pepper flakes, wine, salt and pepper.  Cook over high heat, stirring for 1 minute.  Add the butter and stir until melted.  Stir in the shrimp and immediately remove from the heat.  Toss the cooked pasta with the shrimp and add a little reserved cooking water to keep the pasta and shrimp moist.  Move to a serving bowl, drizzle with lemon juice and toss with the parsley. Taste and add salt if needed.

Comments

[Term Papers]

Shrimp Scampi is a delicious food. The curly shape is same as my hair. I usually eat at breakfast. And i glad to know this receipt.