Effortless Shrimp Scampi Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Salt, as much as you need
02 -
120 ml pasta water you saved
03 -
55 g Parmesan, just-grated
04 -
1 lemon, sliced into wedges
05 -
15 g fresh parsley, chopped up
06 -
80 g tomatoes, diced
07 -
360 ml chicken broth
08 -
5 cloves garlic, finely chopped
09 -
70 g butter, salted
10 -
120 ml dry white wine
11 -
450 g shrimp, peeled and cleaned
12 -
15 ml olive oil
13 -
225 g angel hair pasta
14 -
Black pepper, to taste
→ Seasonings
15 -
1 pinch red pepper flakes
16 -
1.25 ml ground black pepper
17 -
1.25 ml smoked paprika
18 -
2.5 ml seasoned salt
19 -
2.5 ml mustard powder
20 -
2.5 ml dried basil
21 -
2.5 ml dried oregano
# Instructions:
01 -
Once you’re done, take the skillet off the heat. Squeeze a few lemon wedges on top, toss on some parsley, and eat up right away. Use leftover lemon and extra Parm if you feel like it.
02 -
Gently stir shrimp and tomatoes into the pasta. Give things a taste and sprinkle on more salt or pepper if you want.
03 -
Get your drained angel hair into the pan and pour in the creamy Parmesan from earlier. Grab some tongs and give it all a good toss till it’s coated.
04 -
Shake up the reserved pasta water with your jar of Parmesan until it gets creamy and smooth. Put the lid on—no spills!
05 -
Let the chicken broth blend with your seasonings, simmering the sauce low and slow for about five or six minutes so it can thicken a bit.
06 -
Toss in the chopped garlic and butter over a gentle heat. Stir it for a minute or two, just till the kitchen smells great and the butter’s all melted (don’t let it get oily).
07 -
Let the heat drop off, pour that white wine into your skillet, then turn the burner back up to medium. Give it a few minutes (about four or five) to bubble and shrink down a bit.
08 -
While your pasta’s getting cooked, heat up the olive oil in a big pan on medium-high. Cook your shrimp, about a minute and twenty seconds per side, till they’re just pink. Pile them onto a plate for now.
09 -
Boil up a big pot of salted water. Drop the angel hair in and cook till it’s got a bit of bite left. Grab 120 ml of the water before you drain it.
10 -
If shrimp’s frozen, make sure it’s thawed and patted dry. Remove shells, tails, and veins if they’re not already gone.
11 -
Stir all your spices into the chicken broth and set it to the side. Measure out everything you need. Stick the Parmesan cheese in a jar with a top for when you’ll mix it with the pasta water.
# Notes:
01 -
Freshly grated cheese straight from a block melts best and tastes way better.
02 -
Sauvignon Blanc is great for the wine, but if you only have chicken broth, just use that instead.
03 -
Don’t let the shrimp cook too long. They’ll get a little more time in the warm sauce later.
04 -
Stop cooking your pasta before it goes mushy—a little bite helps it grab the sauce.