Shrimp Scampi
SeafoodItalian

Shrimp Scampi

Serves 2–3 (double to feed more)

If you do not like shrimp, feel free to use chicken instead. We want you to make the recipes from c3 work for you.

Now Let's Put It Together

  1. Start by peeling and deveining your shrimp. Rinse and set aside to dry (they must be dry before cooking). You can even do this earlier in the day.
  2. Add water to a 4-quart sauce pot. Salt liberally, and bring to a boil for pasta.
  3. Preheat a medium nonstick sauté pan on medium heat with one tablespoon of olive oil.
  4. When hot, add the diced shallots and finely grate the garlic into the pan. Sauté for about 2 minutes to soften.
  5. Deglaze the pan with the white wine and cook until it is almost evaporated.
  6. Add stock, chili flakes, cherry tomatoes, chives, and lemons (zested and juiced).
  7. When the sauce comes to a simmer, season the raw shrimp with salt and pepper and poach in the liquid for about 1 minute per side.
  8. Add the butter to melt. Taste and season the sauce accordingly.
  9. Meanwhile, when the pot of water begins to boil, add the pasta, stirring occasionally so it doesn't stick. Boil about 3–5 minutes for capellini, or until al dente.
  10. Strain the pasta and quickly add it to the pan with the scampi sauce and cooked shrimp. Toss to coat evenly.
  11. Top with fresh basil, a sprig of chives, and a grating of Parmesan cheese.