Shrimp scampi pasta recipe
Recipe by Adon Djov
3 tablespoons olive oil
6 anchovies (I buy those Cento ones)
6 cloves garlic, chopped
1 teaspoon crushed red pepper flakes
1 cup dry white wine
2 stems of fresh oregano, leaves stripped and finely chopped
A generous handful of parsley leaves, finely chopped
3 tablespoons butter
1 quart chicken stock
2 cups water
1 pound linguine
2 pounds raw shrimp, peeled and deveined (I buy my shrimp frozen, raw, tail-on, and de-veined. I then thaw it out fairly quickly by submerging it in cold water for a half-hour or so.)
Zest and juice from 1 lemon
1 cup fresh basil leaves, about 20, torn
Salt and pepper to taste
1. Heat olive oil over medium heat in a large non-stick skillet. Add the garlic, pepper flakes, and anchovies, breaking up the anchovies with a spoon.
2. Cook until anchovies melt into the oil, about 2 minutes. (Note: I found that they popped a little bit in the oil, so try to stand back from the pan a bit, or wear an apron so you don’t get oil splattered on yourself).
3. Add the wine, parsley, and oregano and reduce wine for about 1 minute. Add the butter to the pan, melting it completely into the sauce.
4. Add the chicken stock and two cups of water to the pan, and bring to a boil, keeping heat on medium. Simmer for about 7 to 8 minutes until the pasta is done and the shrimp are firm. (It might seem at first like there is going to be too much liquid, but don’t worry it will eventually reduce down to be a great sauce.)
5. Stir in the lemon zest, juice, and basil, seasoning with salt and pepper to taste. Serve pasta in a bowl with piece of good garlic bread.
scampy pasta January 19, 2020 10:00
Author https://smartsexypaleo.com/shrimp-sca...
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