Shrimp Scampi Pasta

The recipe Shrimp Scampi Pasta can be made in approximately 45 minutes. This pescatarian recipe serves 4 and costs $4.19 per serving. One serving contains 659 calories, 44g of protein, and 23g of fat. It works well as a Mediterranean main course. 45647 people have made this recipe and would make it again. It is brought to you by Foodie Crush. If you have angel hair pasta, garlic, white wine, and a few other ingredients on hand, you can make it. With a spoonacular score of 84%, this dish is tremendous. Similar recipes are Shrimp Scampi Pasta, Ribbony Shrimp and Pasta Scampi, and Shrimp Scampi Zucchini Pasta.

Servings: 4

 

Ingredients:

10 ounces angel hair pasta

1/2 cup chopped basil

2 tablespoons butter

1 tablespoon chopped garlic

juice of 1 lemon

kosher salt

2 tablespoons olive oil

grated parmesan cheese

1/4 teaspoon crushed red pepper flakes

1 pound shrimp peeled and deveined

1 1/2 cups seeded and chopped tomato

3/4 cup white wine

Equipment:

pot

frying pan

Cooking instruction summary:

Bring a large pot of water to a boil and then salt generously with kosher salt. Add angel hair pasta and cook according for 8-10 minutes or until al dente. Drain, reserving 1/3 cup or so of pasta water and set aside.While pasta cooks, heat the olive oil in a large sauté pan over medium heat and add the garlic and the red pepper flakes. Cook for one minute or until garlic becomes fragrant. Add the shrimp and season with kosher salt. Cook for two minutes on one side then flip and cook for another minute or until just cooked through. Add white wine, lemon and tomatoes and cook for another two minutes. Add butter and stir until butter melts through. Add pasta and cook to warm through while adding pasta water for more sauce if desired. Garnish basil and parmesan cheese and serve.

 

Step by step:


1. Bring a large pot of water to a boil and then salt generously with kosher salt.

2. Add angel hair pasta and cook according for 8-10 minutes or until al dente.

3. Drain, reserving 1/3 cup or so of pasta water and set aside.While pasta cooks, heat the olive oil in a large sauté pan over medium heat and add the garlic and the red pepper flakes. Cook for one minute or until garlic becomes fragrant.

4. Add the shrimp and season with kosher salt. Cook for two minutes on one side then flip and cook for another minute or until just cooked through.

5. Add white wine, lemon and tomatoes and cook for another two minutes.

6. Add butter and stir until butter melts through.

7. Add pasta and cook to warm through while adding pasta water for more sauce if desired.

8. Garnish basil and parmesan cheese and serve.


Nutrition Information:

Quickview
658k Calories
43g Protein
23g Total Fat
58g Carbs
15% Health Score
Limit These
Calories
658k
33%

Fat
23g
36%

  Saturated Fat
9g
62%

Carbohydrates
58g
20%

  Sugar
4g
5%

Cholesterol
321mg
107%

Sodium
1617mg
70%

Alcohol
4g
26%

Get Enough Of These
Protein
43g
88%

Selenium
105µg
151%

Manganese
1mg
65%

Phosphorus
592mg
59%

Calcium
555mg
56%

Zinc
4mg
28%

Copper
0.57mg
28%

Magnesium
102mg
26%

Iron
4mg
23%

Vitamin K
22µg
21%

Vitamin A
1070IU
21%

Vitamin B12
1µg
20%

Vitamin C
16mg
20%

Vitamin E
2mg
20%

Potassium
469mg
13%

Fiber
3g
12%

Vitamin B6
0.24mg
12%

Vitamin B3
2mg
12%

Vitamin B2
0.19mg
11%

Folate
37µg
9%

Vitamin B1
0.11mg
8%

Vitamin B5
0.71mg
7%

Vitamin D
0.26µg
2%

covered percent of daily need
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Related Videos:

Dinner: Shrimp Scampi Pasta with Asparagus - Natasha's Kitchen

 

Shrimp Recipes - How to Make Shrimp Scampi with Pasta

 

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Food Trivia

Several ancient cultures viewed the apple as a feminine symbol and found a resemblance between the two halves of a vertically cut apple to the female genital system. Alternatively, an apple cut horizontally resembled a pentagram, which was considered key in revealing knowledge of good and evil.

Food Joke

The next time you are washing your hands and complain because the water temperature isn`t just how you like it, think about how things used to be.Here are some facts about the 1500s:1. Most people got married in June because they took their yearly bath in May and still smelled pretty good by the next month. Even so, they were starting to stink, so brides carried a bouquet of flowers to hide the body odor. Hence the custom today of carrying a bouquet when getting married.2. Baths consisted of a big tub filled with hot water. The man of the house had the privilege of the nice clean water, then all the other sons and men, then the women and finally the children - last of all the babies. By then the water was so dirty someone could actually get lost in it! Hence the saying, "Don`t throw the baby out with the bathwater."3. Houses had thatched roofs - thick straw piled high, with no wood underneath. It was the only place for animals to get warm, so all the dogs, cats and other small animals lived in the roof. When it rained it became slippery and sometimes the animals would slip and fall off the roof. Hence the saying "It`s raining cats and dogs."4. There was nothing to stop things from falling into the house in those days. This posed a real problem in the bedroom, where bugs and other droppings could really mess up a nice clean bed. Hence, a bed with big posts and a sheet hung over the top afforded some protection. That`s how canopybeds came into existence.The floors were dirt, and only the wealthy had something other than dirt, from which came the saying "dirt poor." The wealthy had slate floors that would get slippery in the winter when wet, so they spread thresh on the floor to help keep their footing. As the winter wore on, they kept adding more thresh until when the door was opened it would all start slipping outside. A piece of wood was placed in the entranceway to prevent this, hence the saying a "thresh hold."5. In those old days, they cooked in the kitchen with a big kettle that always hung over the fire. Every day they lit the fire and added things to the pot. They ate mostly vegetables and did not get much meat. They would eat the stew for dinner, leaving leftovers in the pot to get cold overnight and then start over the next day. Sometimes the stew had food in it that hadbeen there for quite a while. Hence the rhyme, "Peas porridge hot, peas porridge cold, peas porridge in the pot nine days old."6. Sometimes they could obtain pork, which made them feel quite special. When visitors came over, they would hang up their bacon to show off. It was a sign of wealth that a man "could bring home the bacon." They would cut off a little to share with guests and would all sit around and "chew the fat."7. Those with money had plates made of pewter. Food with high acid content caused some of the lead to leach onto the food, causing lead poisoning and death. This happened most often with tomatoes, so for the next 400 years or so, tomatoes were considered poisonous.8. Bread was divided according to status. Workers got the burnt bottom of the loaf, the family got the middle, and guests got the top, or "upper crust."9. Lead cups were used to drink ale or whiskey. The combination would sometimes knock people out for a couple of days. Someone walking along the road would take them for dead and prepare them for burial. They were laid out on the kitchen table for a couple of days and the family would gatheraround and eat and drink and wait and see if they would wake up. Hence the custom of holding a "wake."10. England is old and small and the local folks started running out of places to bury people. So they would dig up coffins and would take the bones to a "bone-house" and reuse the grave. When reopening these coffins, 1 out of 25 coffins were found to have scratch marks on the inside and they realized they had been burying people alive. So they thought they would tie a string on the wrist of the corpse, lead it through the coffin and up through the ground and tie it to a bell. Someone would have to sit out in the graveyard all night to listen for the bell; thus, someone could be "saved by the bell" or was considered a "dead ringer."

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