DePasquale’s fresh pasta shop sent me a couple boxes of amazingly fresh pasta a while back that I knew I wouldn’t be able to eat right away- I froze a couple knowing that they would taste just as good a month later! The other day I bought shrimp and knew exactly what I would be making with it..scrimp scampi! There is something so amazing about this simple meal. It is one of my favorites! Being able to use this amazing DePasquale’s lobster fettuccini really made this meal pop!
- 1 pound large shrimp, shelled and de-veined
- 3-4 garlic cloves, minced
- 2 tablespoons olive oil
- 1 stick butter
- 2 tablespoons finely chopped parsley
- 1/2 cup white wine (or chicken stock)
- 1 Tbsp lemon juice
- 1/2 to 1 teaspoon red pepper flakes
- Freshly ground black pepper to taste
- Fresh Pasta (or boxed if necessary)
How to do it:
· Heat a sauté pan on medium-high heat. Add the olive oil and butter. Once the butter melts, foams up and subsides, add the garlic and red pepper flakes. Sauté for a minute, or until you see the edges of some of the garlic just beginning to brown.
· As soon as the garlic begins to brown, add the shrimp to the pan. Then add the white wine (or chicken stock) and stir to combine and coat the shrimp with the butter, oil, and wine. Spread the shrimp out in an even layer in the pan. Increase the heat to the highest setting and let the wine boil vigorously for 2-3 minutes.
· Remove from the heat, add the parsley and toss to combine. Add the lemon juice and black pepper. Add cooked pasta and toss with shrimp scampi.
I need to go back to Boston and get more of this pasta! If you live in the Boston area, stop by DePasquale’s and pick up some of this amazing pasta!