Garlicky Shrimp Scampi Pasta

One of the benefits of living in Florida over the winter months is that we have the freshest seafood available to us, including a large variety of shrimp. Whenever I see them, I buy Key West Pinks, a variety of shrimp that is easy to peel, and have an almost sweet flavor. I wanted to make an easy, light tasting pasta with shrimp using ingredients often included in shrimp scampi recipes, and ended up with this recipe. I always buy my shrimp with the shells on, and would recommend doing so, but if your shrimp are already peeled, use a good quality seafood stock in place of the homemade shrimp stock included in the recipe.

Buon Appetito!
Deborah Mele 2013

Garlicky Shrimp Scampi Pasta

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 25 mins

Ingredients:

4 Large Cloves Garlic, Peeled & Thinly Sliced
2 Large Lemons, Zested & Squeezed
6 Tablespoons Olive OIl
1 Teaspoon Red Pepper Flakes
Salt & Pepper
1 Pound Medium Shrimp With Shells
1/4 Onion, Peeled & Chopped
1/2 Cup Dry White Wine
3/4 Pound Long Pasta (Spaghetti, Linguine, Fettuccine)
2 Tablespoons Butter
1/3 Cup Chopped Fresh Parsley Leaves
To Serve:
Lemon Wedges

Directions:

Remove the shells from the shrimp, and devein, reserving the shells in a pot.
In a small casserole or bowl, add the shrimp, garlic, lemon zest and juice, olive oil, pepper flakes, salt and pepper and mix.
Cover with plastic wrap and refrigerate for at least one hour.
Add the onion and wine to the shrimp shells, and then add enough water to cover.
Bring the mixture to a boil, then reduce to a simmer, and cook for about 15 minutes.
Strain the liquid, and reserve 3/4 cup of the shrimp stock.
Remove the shrimp from the marinade, and heat a frying pan to high heat.
Cook the shrimp, turning once until pink in color and cooked through, about 3 to 4 minutes total cooking time, then set aside.
In a small pot, add the shrimp stock and shrimp marinade, and cook over high heat until reduced by half.
Bring a large pot of lightly salted water to a boil, then cook the pasta until it is "al dente".
Drain the pasta, mix with the shrimp and reduced cooking liquid, butter, and parsley.
Toss the pasta well and serve in individual bowls with lemon wedges.

Recipe adapted from Melissa d'Arabian



 

14 Responses to “Golden Roasted Brussels Sprouts With Sausage & Garlic”

  1. 1
    Christine @ FLY FISH CHICK — January 29, 2013 @ 4:35 pm

    I literally cannot wait to make this.

    YUM!

    [Reply]

  2. 2
    jaktar — January 30, 2013 @ 5:12 am

    This sounds super .
    However it night be interesting to use chorizo sausage in good sized chunks. The earthiness of the sprouts could take that smoky paprika hit.

    [Reply]

    Deborah Reply:

    Jaktar, you are right, chorizo probably would be delicious. I didn’t try it though as I was replicating an Italian recipe.

    [Reply]

  3. 3
    Robert — January 30, 2013 @ 8:52 am

    This sounds brilliant. We almost always roast brussels sprouts as it sweetens them and removes all trace of the bitterness that they can sometimes have. The simplicity of this dish makes it a perfect candidate for the mid-week menu. Thank you.

    [Reply]

  4. 4
    Shen — February 5, 2013 @ 3:16 pm

    I love sprouts, though being British, I’ve only ever eaten them boiled to heck and mushy!

    Tonight I made this, my first ever taste of roasted sprouts and I LOVE it! Delicious. I halved the recipe and ate it as a main for me, delicious, healthy and just super yummy.

    I think I have a new favourite!

    [Reply]

  5. 5
    Franque — March 2, 2014 @ 12:35 pm

    Does this recipe need to be covered at any point? Thanks, sounds delicious!

    [Reply]

    Deborah Reply:

    No, the dish is prepared on a baking sheet and not covered.

    [Reply]

  6. 6
    Franque — March 6, 2014 @ 12:39 am

    It was delicious!!

    [Reply]

  7. 7
    Emily — May 8, 2014 @ 11:36 am

    Do you cook the italian sausage before crumbling it over the brussel sprouts? I’m excited to try this dish.

    [Reply]

    Deborah Reply:

    Emily, nope, just follow the recipe as described.

    [Reply]

  8. 8
    Kathy — May 14, 2014 @ 12:49 am

    I came across this recipe because all I had to make a meal with was brussel sprouts and Italian sausage. It was really tasty! Only thing I would do differently is not use hot Italian sausage and the pepper flake. One or the other would have been enough.

    Thanks for the recipe!

    [Reply]

  9. 9
    Aruna — October 12, 2014 @ 9:04 pm

    I tried it with turkey chourizo, as that’s the only sausage I really eat. It was amazing. I also added inions and cauliflower….SO good!

    [Reply]

  10. 10
    Ellen Preston — December 7, 2014 @ 7:36 pm

    Made it tonight and it was so good I had it as the main dish, and had seconds. This is definitely getting added to my recipe book. Thanks!

    [Reply]

    Deborah Reply:

    Ellen, I can easily eat this dish as my main course also!!

    [Reply]

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