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Sunday, November 4, 2012

Shrimp Scampi Pasta

We had this for dinner the other night.  It was really good.  So I decided to post the recipe.  Add the red pepper flakes if you like spicy...otherwise omit it.  My kids don't care for I don't add it.  But I have had it both ways.  Half the recipe if you are cooking for a smaller army.  Enjoy!!

 Shrimp Scampi over Linguini


1/4 cup extra virgin olive oil 
1/4 cup Tastefully Simple Roasted Garlic  Infused Oil (or sub with more olive oil)
2 pounds large shrimp, peeled and deveined
8 large cloves garlic, minced
1 teaspoon crushed red pepper (optional)

2 T McCormack's Spiced Mediterranean Sea Salt
1 cup dry white wine
1/2 cup finely chopped fresh parsley

16 oz of your favorite pasta
1 container of freshly shredded Parmesan cheese 
1 stick unsalted butter


Bring a large pot of salted water to boil. Add your favorite pasta and cook until al dente, according to package label directions, about 10 minutes.

While the pasta is cooking, warm oil in a large skillet over medium-high heat. Cook shrimp, turning once, until cooked through, about 2 minutes total. Transfer to a plate but leave the liquid in the skillet.

Add butter, garlic, crushed red pepper (optional), McCormack's seasoning, and wine to skillet and simmer 1 minute. Stir in shrimp.

Drain pasta, reserving 1 cup cooking water. Toss pasta with shrimp mixture and parsley.   Add reserved cooking water 1 Tbsp. at a time as needed to moisten.  Add entire contents of cheese and toss.

Serve hot.

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