Scampi Style Shrimp with Cappellini Pasta

Make a quick and delicious meal for dinner tonight!



Marguerite Henderson shares how to make this seafood classic.

Shrimp Scampi Style with Cappellini Pasta
½ pound cappellini or linguine pasta, cooked until “al dente”, about 5-7 minutes, drained (don’t rinse!)
2 tablespoons unsalted butter
2 tablespoons olive oil
3-4 large garlic cloves, finely minced
Pinch of red pepper flakes
Pinch of kosher salt
½ pound (4-6 colossal U-8 to U-12) raw shrimp, or use ½ pound large 21-16 shrimp, peeled and deveined
1 cup dry white wine
¼ cup finely chopped flat-leaf parsley

Have the pasta boiling while making the sauce. In a large skillet, heat the butter and oil. Sauté the garlic cloves for 1 minute, stirring often. Add the red pepper flakes and salt. Stir in the shrimp; cook for 2 minutes on one side, 2 minutes on other side. Add wine; cook another minute to reduce slightly. Serve the sauce on a platter over the drained pasta. Arrange the shrimp around the plate, garnish with the chopped parsley and serve at once. Serves 2-3.
Arugula Mint Salad with Lemon Juice Dressing
4 ounces (about 4 cups) arugula
¼ cup finely chopped mint leaves
½ pound asparagus, cut into 1 inch pieces on diagonal, blanched for 2 minutes, drained
¼ cup pistachios
Juice of 1 large lemon
3 tablespoons extra virgin olive oil
Pinch of salt and pepper
½ cup shaved parmesan cheese

Place the arugula, mint, cooked asparagus, and pistachios in a bowl. Can be made in advance up to this point.



Squeeze the juice of the lemon, drizzle on the olive oil, add a pinch of salt and pepper on the salad and toss gently. Garnish the salad with the shaved Parmesan cheese. Serve at once. Serves 3- 4.

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