Can I add vegetables to the pasta with shrimp scampi recipe?

Fresh tomatoes (especially cherry tomatoes) would add a beautiful acidity to the shrimp and garlic sauce. A few handfuls of fresh spinach wilted down into the pasta would give you a pop of green veggies, as would small florets of broccoli.

What should I serve with this shrimp pasta recipe?

Italian recipes like this one that are heavy on the carbs get the perfect balance from a Mediterranean Tossed Salad . You should also double down on those carbs with a Garlic Bread Baguette .

Should I buy fresh shrimp for this recipe?

Frozen shrimp is a great option for pasta recipes. Just thaw the shrimp overnight in the freezer and dry very well with paper towels. Alternately, add the frozen shrimp (in original packaging) to a bowl of cold water and let it soak for 30 minutes, or until thawed.

What can I substitute for white wine?

My favorite substitute for wine is stock (shrimp, veggie or chicken all works here) with a squeeze of acid like lemon juice.

What can I use instead of shrimp stock?

If you're pescatarian, vegetable stock is your best option. If you're not pescatarian, chicken stock or chicken broth will work!

How to store leftover shrimp pasta?

To store, move to an airtight container and keep pasta in the refrigerator for up to three days. To reheat, add a few tablespoons of stock to a saucepan with the cold pasta and heat gently over medium until just warmed through.

Italian Shrimp Scampi Fettuccine

Name: Italian Shrimp Scampi Fettuccine
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 3 tablespoons butter; 1 tablespoon extra virgin olive oil; 3 shallots, diced (about 1/2 cup); 6 cloves garlic, sliced or minced; 1/2 teaspoon salt; 1/2 teaspoon red pepper flakes; 1/4 teaspoon black pepper; 1 tablespoon fresh lemon juice; 1/2 cup shrimp stock; 1/2 cup dry white wine; 12 ounces raw shrimp, peeled and cleaned; 12 ounces fettuccine noodles; 2 tablespoons Parmesan cheese; 1 1/2 cup homemade bread crumbs (or panko); 4 tablespoons olive oil; 3 tablespoons fresh parsley, (flat leaf) chopped; 1/2 teaspoon sea salt; Pinch red pepper flakes; 1 teaspoon lemon zest

Ingredients

Scale

3 tablespoons butter

1 tablespoon extra virgin olive oil

3 shallots, diced (about 1/2 cup)

6 cloves garlic, sliced or minced

1/2 teaspoon salt

1/2 teaspoon red pepper flakes

1/4 teaspoon black pepper

1 tablespoon fresh lemon juice

1/2 cup shrimp stock

1/2 cup dry white wine

12 ounces raw shrimp, peeled and cleaned

12 ounces fettuccine noodles

2 tablespoons Parmesan cheese

Crunchy topping:

1 1/2 cup homemade bread crumbs (or panko)

4 tablespoons olive oil

3 tablespoons fresh parsley, (flat leaf) chopped

1/2 teaspoon sea salt

Pinch red pepper flakes

1 teaspoon lemon zest

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Instructions

To begin, prepare pasta by boiling in well-salted water for about 2 minutes less than package directions. Reserve 1/2 cup of cooking liquid from the pot, then drain pasta and set aside. As pasta is cooking, melt butter in large pot or Dutch oven over medium heat. Add olive oil, diced shallot and garlic, along with red pepper flakes, salt and black pepper. Sauté until fragrant and cooked through, about 4-5 minutes.
Add shrimp stock, lemon juice and white wine to the pan and bring to a simmer, cooking for 4-5 minutes to reduce and condense the flavor.
While sauce is reducing, add olive oil to a small saucepan over medium heat. Add the bread crumbs, salt and red pepper flakes to the pan and saute until deep golden brown. Remove from heat and add fresh chopped parsley and lemon zest. Stir and set aside.
Once sauce has reduced by about half, add the peeled and cleaned shrimp to the pot and simmer in the sauce for about 2 minutes. Add al dente pasta and toss thoroughly in the sauce. If more liquid is needed, add the reserved pasta water. Add Parmesan cheese and toss to coat. Taste and adjust seasoning.
Divide pasta between four bowls. Top with remaining breadcrumb mixture and serve immediately with lemon wedges and crusty bread.

Notes

Medium or large shrimp work great here. Adjust cooking time if using small or jumbo shrimp.

Any shape of pasta works in this recipe. I've made it with rigatoni and bucatini. Angel hair pasta is very hard to keep al dente, so that's the only shape I would avoid. I love the saucy, "slurpiness" of long noodles in this recipe, but you choose what works best for you.

Prep Time: 10
Cook Time: 25
Category: Easy Recipes
Method: Stove Top
Cuisine: Italian