Shrimp Scampi Pasta
You have to try this super simple recipe! Our family loves shrimp and pasta, and this combines the two for a scrumptious meal. Let’s get started.
1 lb pasta, any shape you choose. These noodles are from World Market, they have a great selection of bronze die-cut pasta, it’s the best.
2 lbs raw, shelled and deveined shrimp - these had the tail on, so I pulled those before I tossed them in the pot.
3-4 cloves garlic, minced
1 stick butter
3 tbsp Italian parsley
Start a large pot of very well salted water to boil. Cook pasta according to directions to the texture you prefer. I like mine al dente, with a little chew to it. Next, add your thawed shrimp to the pasta about 3 minutes before your pasta is done. They only need about 3 minutes of boiling time. A good way to know if the shrimp is done is by the color and shape. As soon as the shrimp turn milky white and pink, and when they curl in on themselves, they are done. Don’t overcook, they’ll end up chewy. Reserve a cup of the pasta water. Drain the pasta and shrimp into a colander, set aside to drain. In a large pan, melt the butter, then add the garlic. On low cook the garlic until tender, be careful not to brown the butter or the garlic. Add in the drained pasta and shrimp, toss to combine. Add some of the pasta water if needed. Sprinkle the Italian parsley and serve. Enjoy!
I cannot recommend these pots and pans enough! I have had this GraniteStone Pro set for almost 3 years! That is a record for me! I have had some very expensive brands that have not held up like these have. I chose these because they are lightweight, nonstick, and they can go from the stovetop into the oven. Many pans have plastic handles, that cannot withstand heats above 350 degrees. I use plastic, silicone, or wood utensils in these just to ensure I don’t scratch the Diamond and Mineral coating. I hand wash them also, but I don’t have a dishwasher! The biggest thing to remember when using these pans, is NOT to use a spray oil, like Pam. The spray is so fine, it actually cooks on and affects the nonstick coating. Use a drizzle of avocado oil, instead. It’s better for you anyways! Occasionally I will use a baking soda paste to do a deep clean on the pans, especially up around the sides.
