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Shrimp Scampi Pasta
20 minutes
Main Dish
0 of 1
4(1)
693 cal/serving
epicurious.com
Ingredients
  1. 1/4cups (≈54gestimated from: Oil, olive, salad or cooking [cup]) Olive Oil
  2. 1lb (453.6glb → g) Shrimp, Large (raw; 20-25/lb) peeled and deveined
  3. 4cloves (≈12gestimated from: Garlic, raw [clove]) Garlic left unpeeled and forced through a garlic press
  4. 1/2tsp (≈0.9gestimated from: Spices, pepper, red or cayenne [tsp]) Red Pepper Flakes
  5. 1/2cups (≈117.6gestimated from: Alcoholic beverage, wine, table, white [fl oz]) White Wine, dry
  6. 1tsp (≈6gestimated from: Salt, table [tsp]) Salt
  7. 1/2tsp (≈1.2gestimated from: Spices, pepper, black [tsp, ground]) Black Pepper
  8. 5tbsp (≈71gestimated from: Butter, without salt [tbsp]) Butter, Unsalted
  9. 3/4lb (340.2glb → g) Capellini (angel-hair pasta)
  10. 1/2cups (≈30gestimated from: Parsley, fresh [cup chopped]) Parsley, Flat-Leaf chopped
Steps
  1. 1 Bring a 6- to 8-quart pot of salted water to a boil.
  2. 2 Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.
  3. 3 Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.
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