Shrimp Scampi
by Jess Hobbs Pifer
As the temperature drops, I've been craving some yummy, garlic-y pasta recipes. Here's a current fave recipe!
Ingredients
lb. frozen large peeled, deveined shrimp
One onion
Garlic cloves (to taste)
Zucchini
Lemon
3/4 cup panko (Japanese breadcrumbs)
6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
8 Tbsp. (1 stick) unsalted butter, divided
½ tsp. red pepper flakes
¾ cup dry white wine
1 lb. fettuccine
Step 1.
Thaw the shrimp (if working from frozen). Season with 1 tsp of salt. Bring a large pot of water to a boil.
Step 2.
Grate garlic cloves into a bowl. Peel and finely dice the onion. Grate half of the lemon. Slice the zucchini into circles.
Step 3.
Toast the breadcrumbs with 2tbsp of olive oil and 1/4 teaspoon of salt in a small pan on the stovetop. Stir until golden brown.
Step 4.
Heat olive oil in pan. Cook the shrimp. Save on a plate until later. After the shrimp is cooked, cook the zucchini in the remaining olive oil until it is browned on each side.
Step 5.
Put the pasta in the boiling water, cook until al dente. Add the onions, 4 tbsp of butter, red pepper flakes, into a different pan and cook until fragrant. Add 3/4 cup of white wine.
Step 6.
Drain the pasta and add the pasta and remaining butter to the onion mixture. Cook until the sauce thickens on the pasta.
Step 7.
Serve with the cooked zucchini! Sprinkle the breadcrumbs on top, and give each bowl a nice squeeze of lemon! Enjoy :)
