Recipe I owe fireyirishangel and want to share with everyone else!
Italian Garlic Shrimp with Cherry Tomatoes and Thin Spaghetti
Ingredients
Course salt
1 pound thin spaghetti
1 pound small shrimp, deveined and peeled, tails removed
2 teaspoons lemon zest plus the juice of 1/4 lemon
1/4 cup extra virgin olive oil
6 garlic cloves, minced
1 pint cherry tomatoes, halved
4 scallions, thinly sliced on angle
1/4 cup white vermouth or 1/3 cup dry white wine
2 handfuls fresh flat-leaf parsley
20 fresh basil leaves, torn or shredded
Course black pepper
Heat a large pot of water for the pasta. When the water boils, salt it and cook the pasta al dente.
(I used angel hair pasta and cooked it for 5-6 minutes towards the end instead)
Heat a large nonstick skillet over medium to medium-high heat. Season the shrimp with lemon zest, lemon juice, and a little salt. Add the olive oil to the hot pan and then add the shrimp. Cook for a minute, then add the garlic, tomatoes, scallions and toss, cooking for anoather minute or two until the shrimp are firm and pink. Add the wine and the herbs. Turn off the heat. Drain pasta well and add to sauce/shrimp. Toss to combine and season with salt and pepper.
I used white wine and added a little bit of butter to the noodles to avoid sticking. I didn't use basil and used dried parsley instead of fresh and this was by far the best scampi I've ever made.
Ingredients
Course salt
1 pound thin spaghetti
1 pound small shrimp, deveined and peeled, tails removed
2 teaspoons lemon zest plus the juice of 1/4 lemon
1/4 cup extra virgin olive oil
6 garlic cloves, minced
1 pint cherry tomatoes, halved
4 scallions, thinly sliced on angle
1/4 cup white vermouth or 1/3 cup dry white wine
2 handfuls fresh flat-leaf parsley
20 fresh basil leaves, torn or shredded
Course black pepper
Heat a large pot of water for the pasta. When the water boils, salt it and cook the pasta al dente.
(I used angel hair pasta and cooked it for 5-6 minutes towards the end instead)
Heat a large nonstick skillet over medium to medium-high heat. Season the shrimp with lemon zest, lemon juice, and a little salt. Add the olive oil to the hot pan and then add the shrimp. Cook for a minute, then add the garlic, tomatoes, scallions and toss, cooking for anoather minute or two until the shrimp are firm and pink. Add the wine and the herbs. Turn off the heat. Drain pasta well and add to sauce/shrimp. Toss to combine and season with salt and pepper.
I used white wine and added a little bit of butter to the noodles to avoid sticking. I didn't use basil and used dried parsley instead of fresh and this was by far the best scampi I've ever made.