Ingredients
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 2 tablespoons butter, cut into small pieces
- 1 large shallot, finely chopped
- 1 lemon, zested
- 1/3 pound baby shrimp, 300 count
- 1/4 cup dry vermouth or white wine, eyeball it
- 1/2 cup grape tomatoes
- 1/3 pound angel hair pasta, cooked to al dente
- Salt and pepper
- 2 tablespoons chopped or snipped fresh chives
Directions
Get your pasta water going. Start the scampi sauce when you drop your pasta into boiling water to cook.
Heat a large skillet over medium high heat. Add extra-virgin olive oil and melt the butter into it. Add shallots and cook a minute or 2, stirring constantly. Add lemon zest and shrimp and heat shrimp through, another minute or two. Add vermouth or wine and tomatoes. Toss another minute to heat the tomatoes through. Add cooked pasta to the pan and toss to coat evenly in sauce and to distribute the shrimp. Season liberally with salt and pepper and serve with chives to garnish.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 110 reviews
By nona42480
on December 14, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Yummo!
By GigisCupcakesNorman
Norman, Oklahoma
on September 13, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I love this recipe! This is my go-to meal when I want to impress a date or have a family function in which I've been nominated to make supper for. It's so colorful, light (in flavour, but yet hearty at the same time! Did I mention delicious?
The recipe is fool proof... there's no way you can mess this up (unless you forget to stir your pasta and it burns to the bottom of the pan, or you boil it too long and it gets mushy.
I use spaghetti pasta instead of angel hair pasta, only because the first time I made it I think I overboiled the pasta but didn't realize until the end when I was tossing the sauce and pasta together & my pasta broke into 1 inch long threads... perfect for a 3 year-old but not too impressive for my hot date sitting across the table.
I also go ahead and squeeze the juice of that lemon into my sauce for a fresh, light, citrus flavour at the end. I top it off with a bit of shredded pecorino romano & I'm good to go!
By Shamm124
on August 01, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Good pasta! The garlic, red pepper flakes and Parmesan were good additions! Thanks for the tips!
Read all 110 reviews