Pasta With Shrimp Scampi | Christine Cushing

Today I share with you the best shrimp scampi pasta I have ever made. It starts with bronze die extruded pasta (spaghettoni to be precise) plump gulf coast shrimp, a quick mouthwatering sauce of shrimp stock, lemons , capers, anchovies, jewelled with red mini plum tomatoes and a touch of Calabrian chile. It’s creamy (dairy free) and full of bold flavours. It will be tough to control yourself. FULL RECIPE BELOW.

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RECIPE: SHRIMP SCAMPI PASTA

1 lb peeled and deveined large shrimp – tail on about 16-20
450 gm spaghettoni pasta (1 lb) Bronze die extruded
Approx.. 1/3 cup cup extra virgin olive oil (80 ml)
2 large shallots, thinly sliced
4 cloves garlic, cut in slivers
4 whole anchovies , chopped
½ cup grape tomatoes, cut in half (125 ml)
1/3 cup dry white wine or vermouth (80 ml)
½ cup shrimp stock (125 ml )
Grated zest and juice of 1 lemon
Chile flakes or Calabrian chile , to taste
12 capers
Caper leaves, sliced
Sea salt and freshly cracked black pepper
1 bunch fresh chopped Italian parsley

Shrimp stock:
Shells from 1lb shrimp
Parsley stems
Zest of 1 lemon
2 bay leaves

NOTE* I made ½ this recipe in video so pan looks less full.

To make shrimp stock, cover shrimp shells in cold water. Add the parsley stems, bay leaves and lemon zest. Bring to a boil. Reduce to low and simmer for 20. Strain and reserve.

Bring a large pot of salted water to a boil. Add pasta and cook just under al dente (about 9 min). Drain pasta into sauce using about ¼ cup of pasta water .

Meanwhile, season shrimp with salt and pepper. For timing do not add pasta to water until you have started adding the white wine to sauce. In a large saute pan heat ½ the olive oil over medium high heat. Saute the shrimp over high heat for about 1 minute. Shrimp should be slightly pink but not fully cooked. Remove and set aside.

Return same pan to medium heat with more oil. Add the shallots , lemon zest , capers and leaves and stir until just soft and golden , about 4-5 minutes. Pan should be dry. Deglaze with vermouth of white wine. (At this point drop in your pasta )
Reduce to a glaze.

Add more oil and reduce heat. Add the garlic, tomatoes, anchovies and chiles. Stir over low heat just until garlic is soft but not coloured, about 2 minutes. Add the reserved shrimp stock and lemon juice and reduce to half over medium heat, about another 2-3 minutes.

At the 9 min mark of pasta, add some pasta water to sauce and continue to reduce over high heat. Using tongs, lift firmer than al dente, cooked pasta into sauce. Toss pasta gently around the last 2 minutes in sauce. Add back the reserved shrimp for the last minute and toss again over medium heat. Sprinkle with lots of parsley. Remove from heat. Serve immediately.

Makes 4-5 servings

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