A little scampering
Looking for something exotic but simple to make? When Artichoke Hart had to come up with something quick for a lunchtime snack at Castillo’s warehouse, Shrimp Scampi Pasta is what he whipped up in about 20 minutes. (New York Fried, 2019, Sunao Publishing).
8 ounces linguine (or angel hair for a more delicate appearance)
2 tbsn unsalted butter
1 pound medium shrimp, peeled and deveined,
3 cloves garlic, minced
1/4 teaspoon crushed red pepper (optional)
1 shallot, diced
1/4 cup white wine
1/4 cup freshly squeezed lemon juice
sea salt and freshly ground black pepper, to taste
zest of 1 lemon (optional)
2 tbsn freshly copped parsley leaves
1/4 cup freshly grated Parmesan
1) boil salted water and cook pasta for about 6 minutes. Drain.
2) Meanwhile, melt butter in a large skillet over medium heat. Add shrimp, garlic, shallot, and red pepper flakes. Cook, stirring occasionally until pink, about 3 min.
3) Stir in wine and lemon juice; season with salt and pepper.Bring to a simmer; remove from heat and stir in pasta, lemon zest and parsley
4) serve immediately garnished with Parmesan
This and other recipes occasionally pop up in the Artichoke Hart series (available here), or the London Cartwright series (available here). Both chefs are fictional… the dishes are not.
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