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This is an expansion on a Shrimp Scampi recipe from Melissa Clark in NYTimes Food. We decided to serve it over pasta and add bright cherry tomatoes to celebrate that harvest and give the dish a (literal and figurative) pop.

For this you’ll need: 1 lb raw shrimp (shelled), 2 + 2 Tbsp olive oil, 2 Tbsp unsalted butter, x4 garlic cloves (crushed and chopped), 1/2 tsp crushed red pepper, 1/2 cup white wine, 2 Tbsp fresh oregano or parsley (roughly chopped), x3 spring onions (chopped), 1-1.5 cups cherry tomatoes, 1 Tbsp lemon juice, salt, pepper and 1/2 lb spaghetti pasta.

Bring a large pot of water to a boil for the pasta. Once it is boiling add the spaghetti and cook per the package instructions – usually about 8 mins.

In a large skillet, heat 2 Tbsp olive oil and butter until the butter is melted. Add the chopped garlic and half of the chopped spring onions and toss well until fragrant – about 1-2 mins.

Add the red pepper, oregano/parsley, a good grinding of black pepper, a good dash of salt and the white wine. Turn up the heat and allow the wine to evaporate by half – about 3-4 minutes.

Add the shrimp and toss/stir well to coat and cook until shrimp turn pink on both sides – about 3-4 minutes.

Turn off the heat and add the fresh oregano/parsley, lemon juice and the rest of the spring onions and stir well.

Place the cooked pasta into a large bowl and then add the shrimp and sauce over the top. Add the tomatoes and another 2 Tbsp olive oil and toss well.

Serve with crusty bread.

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