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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I first tasted this pasta many years ago while living in Italy. We were vacationing on a small island just off of Rome and the chef had just visited the docks and returned with a bag of fresh shrimp. He put the pasta on to boil, cleaned and chopped the shrimp, and added a little butter, white wine, garlic and red pepper. Read more . It was delicious, similar to a shrimp scampi type of dish. I have made this simple recipe many times since, and it always brings back memories of that day. Since you chop the shrimp anyway, don't buy the large expensive kind. Small to medium sized are just fine! Ingredients:
1 pound spaghetti (or linguine) |
1 pound medium shrimp, cleaned and deveined, and coarsely chopped |
1/4 cup olive oil |
1/2 cup butter |
1 cup white wine |
3 cloves garlic, finely chopped |
1/4 cup parsley |
salt & pepper |
red pepper flakes |
Directions:
1. Put the pasta on to cook.
2. While the pasta is cooking, heat the oil in a large skillet.
3. Add the shrimp, garlic, salt and pepper and red pepper flakes to taste.
4. After a minute or two, as soon as the shrimp are pink and opaque, remove them from the pan.
5. Add butter and wine in the skillet and turn the heat up to medium high.
6. Cook until it has reduced by half.
7. Drain the pasta, reserving a small cup of pasta water.
8. Return the shrimp to the skillet and cook until heated through.
9. Add the parsley and mix.
10. Add the pasta, and cook another minute or two over high heat.
11. If it seems dry, add a little of the reserved pasta water.
12. Serve piping hot, garnishing with additional fresh parsley if desired.
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