My grandmother always laughed that in America, we call this “Shrimp Scampi,” as scampi means shrimp in Italian. My kids love this dish.
Recipe type: Main
- ¼ cup olive oil
- 1½ pound peeled and deveined large shrimp
- 4 large garlic cloves, peeled and forced through a garlic press
- ½ teaspoon dried hot red-pepper flakes
- ½ cup dry white wine
- 1 teaspoon salt
- ½ teaspoon black pepper
- 5 tablespoons unsalted butter
- Juice of 1 lemon
- 1 pound capellini (angel-hair pasta)
- ½ cup chopped fresh flat-leaf parsley
- Bring a large pot of salted water to a boil.
- Meanwhile, heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp and lemon juice. Remove skillet from heat.
- Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.