The word “Scampi” doesn't actually refer to the preparation of the classic Italian dish, it refers to the small lagnostine-like crustaceans of the same name.
Since they are not found in the United States the seafood was switched to shrimp, and now the name refers to the garlic and white wine butter sauce it’s served in, typically tossed together with pasta.
While the garlic-heavy butter-emulsified sauce is the perfect pairing for pasta I also love serving it as an appetizer with shrimp and grilled bread or serving it ladled over a cheesy risotto.
1poundjumbo shrimp,16/20 per pound, peeled & deveined
Kosher salt,as needed
Freshly ground black pepper,as needed
2tablespoonschopped flat-leaf parsley
¾poundmafalde or linguine pasta
Place a large sauté pan over medium heat, add the olive oil and heat through. Season the shrimp on both sides with salt and pepper and arrange in the pan. Sauté on both sides until pink and no longer translucent, about 1½ minutes per side. Remove the shrimp from the pan and set aside on a plate.
Return the pan to medium-high heat; add the garlic and stir until fragrant, about 30 seconds. Stir in the wine and let reduce by a third. Add the lemon juice stir, cooking for about 5 more minutes. Remove from the heat. Whisk in the butter one piece at a time, stirring until melted and emulsified into the sauce.
Bring a large pot of water to the boil; add the salt and bring back to the boil. Add the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and return to the pot.
Stir in the parsley. Season to taste with salt and pepper. Add the pasta to the scampi sauce tossing to combine. Divide among warmed pasta bowls, spooning any additional sauce over the top.
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