My Shrimp Scampi Pasta Recipe

Shrimp Scampi, My Favorite Shrimp Pasta Recipe.

Scampi Shrimp Pasta Recipe

The first thing I want to know is that I do not believe in mixing wine or alcohol in any of my fish or shellfish dishes.

There are two reasons for this:

I like to taste seafood without having the taste manipulated by adding wine to it even though many recipes of flatfish call us to use white wine and fresh tomatoes. When I eat fish cooked with white wine and tomatoes together I get violently sick for some reason hence I avoid mixing wine in my recipes.

Here's my recipe for shrimp scampi.

This recipe is suitable for 2 very hungry adults and one or two small children;

Ingredients

• 1 pound of Bow-tie aka "Butterflies" pasta
• 1.5 pounds on shrimp "shell" of your choice or raw raw Shell to "white". Shrimp must have shell when you buy to make this recipe
• 8 large garlic cloves, peeled fresh "into thin slices or chopped Middle chop fine but not minced
• 1/2 kilo of fresh green beans, blanched in boiling water and then cut into 3 or 4 pieces each so you have 1" lengths of beans.
• 3 tablespoons-each medium WASHED, FRESH, chopped Italian parsley
• Dry herbs just not cut it in this dish.
• Juice from fresh lemon "not that crappy stuff in bottle"
• All Shrimp Stocks are made from shells "recipe will follow"
• butter 1/4 to 1/2 stick unsalted "depends on how much fat you want". If you go with the stick of 1/2 then save some of it at the end when you pull the dough and then add it to finish the dish.
• 2 tablespoons olive oil-"olive oil keeps the butter from burning"
• Parmigiano-as you like!
• Spoon of flour "optional" 

All right now that you have all the ingredients ready, will take you by the hand.
Put the pot of water on the stove to the pound of butterflies that you have to cook pasta. Be sure to correctly season your water with salt. This will add flavor to your pasta.

Use of butterflies-bow tie pasta because I tested all shapes and sizes and find butterflies-bow tie pasta sucks up the best broth and fits perfectly with the size of the shrimp and green beans. Beans are a key ingredient in this dish but is optional if you prefer not to add them to your dish.

Peel the shell off of shrimp and remove also the queue-shell. Place the shells in the smallest meal "preferably a pot not reactive as stainless". Press and crunch shells down a bit. If you not crunch them down in the Pan then you should add liquid in the pan. Crunching shells down also releases the flavor. Careful not to cut yourself on shells! Use the bottom of a plastic drinking glass to crunch the shells down in the pan. Cover the shells with just enough cold water.

Bring the pot to a medium boil and add shrimp and then immediately turn it on very low and simmer for 10 minutes. Stir the shells a few times while simmering.

Cook NO more than 10 minutes.Strain out the liquid of shrimps, discard shells.Maintain liquid aside for the pot.

All right, now the pasta water should be boiling and stock shrimp should be strained.

Follow the next step and you can eat your Shrimp Scampi in less than 15 minutes - Guaranteed!

Final approach:
Stir the pasta and stir a couple of times during the first minute.

Place a pan on the stove over medium heat, add butter and olive oil to cold pan. As your butter melts with the olive oil, you must swirl around the bottom of the pan tototally coat your pan.

Add the chopped garlic and stir constantly so that the garlic cooks evenly. Garlic will begin to become translucent color.

Add beans to pan and cook on low for a minute or 2 stirring continuously.

Activate the Pan so that it doesn't cool while adding shrimp. Add shrimp and spread around pan. reduce heat when shrimp are cooked over medium heat in a skillet. Mix shrimp so that the shrimp cook evenly and mix to keep garlic from combustion.

Mix the pasta in boiling pot. If you ready then strain it but don't rinse or add oil to it.

Once cooked shrimps are 1/3 cook through, strew with flour mixture and stir for 30 seconds or so.

Add the broth of prawns to the frying pan and raise the heat to high. Stir constantly especially. on the bottom of the Pan so that it does not burn. when everything looks good and prawns are almost completely cooked, add lemon juice,

Add Chopped Basil and parsley and mix. Toss with pasta and some fresh ground black pepper and Parmesan

Finish with a drizzle of extra virgin olive oil (optional)

The trick to the recipe is not to overcook the shrimps.

Another great variation to the dish and replace flour and green beans with fresh spinach wilted, diced tomato and feta cheese,

Another great trick is to create your own home-made pasta. It is tastier, healtheir and cheaper. I create my favorite pastas using the Atlas Pasta Machine

And enjoy!
Picture by Winipegs Eat