Shrimp scampi is a garlicky, buttery pile of protein. Perfect for prepping for a triathlon or warming up on a cold night.
However, this version omits butter in favor of a more savory profile with wine, lemons and capers substituting for the delicate dairy.
Make sure you get the largest shrimp available. Using small, pre-frozen crustaceans will not render this meal memorable.
1 pound shrimp
Handful cherry tomatoes, halved
3 garlic cloves crushed
2T old bay seasoning
1t red pepper flakes
2 lemons, juiced
¼ C white wine
¼ C chicken stock
Handful chopped parsley
Glugs of olive oil
Angel hair pasta
Place cleaned and shelled shrimp in a deep Tupperware.
Pour smashed garlic, a dash of olive oil, parsley, old bay, lemon zest and pepper over the shrimp and toss to coat evenly. Let them sit for a good hour.
In a bowl, combine lemon juice, wine, stock, capers with a splash of its juice and red pepper flakes. Stir.
Boil the pasta until al dente. When draining, reserve a good half cup of the pasta water.
Bring an oiled skillet to heat.
Add shrimp and cherry toms and cook just until pinkness fades. About 1 minutes per side. Remove shrimp and toms.
Add the marinade mixture to the pan. Keep heat low and scrape any shrimp bits into the liquid. Let it reduce slightly then add the pasta and reserved pasta water (if necessary. Use judgement as to how much juice there is) to the pan.
Stir to coat and add the shrimp and toms back in. Cover with pepper and mix all elements together.
Serve with a final squeeze of half a lemon and chopped parsley.
A crisp Caesar salad makes a fine side.