Recipes

Shrimp Scampi Pasta

Prep

Bake

Serves

4

Shrimp Scampi Pasta

Prep

Bake

Serves

4
Ingredients

Shrimp – 500g – Peeled and deveined
Brown onion – 100g
Garlic – 7 cloves – Divided
Lemon – 2
Parsley – 1 cup – Chopped
Panko breadcrumbs – ¾ cup
Olive oil – 6tbsp + more for drizzling – Divided
Butter – 8 tbsp – Divided
Chili flakes – ½ tsp
Fresh tagliatelle – 350g

Instructions

1. This dish comes together quite quickly, so you’re going to want to have all of your prep done before you start cooking. Peel 1 medium onion, then finely chop so that all pieces are about the size of lentils. Transfer to a medium bowl. Using a Microplane, grate 5 garlic cloves right into bowl. Finely grate zest of ½ lemon right into bowl. Coarsely chop 1 cup parsley leaves with tender stems; transfer to a separate small bowl and set aside.
2. Heat ¾ cup panko, 2 Tbsp. olive oil, and ¼ tsp. salt in a large Dutch oven over medium, stirring to coat panko.
3. Grate remaining 2 garlic cloves into pot and stir to combine. Cook, stirring often, until panko is golden brown, 3–4 minutes. Transfer panko mixture to a small bowl. Let cool. Wipe out any panko stuck to bottom of pot.
4. Heat 2 Tbsp. olive oil in pot over medium-high until just beginning to shimmer and you can see wisps of smoke. Cook shrimp, undisturbed, until golden brown on the underside, 2–3 minutes. Turn with tongs and continue to cook until shrimp is barely cooked through, about 15 seconds longer. Transfer shrimp to a plate.
5. Add onion mixture, 4 Tbsp. butter, 1 tsp. salt, and ½ tsp. red pepper flakes to pot and cook over medium-low heat, stirring frequently, until very fragrant and softened but not browned, about 2 minutes.
6. Drop the pasta in boiling water and cook until the pasta is al dente. Scoop out 1½ cups pasta cooking liquid.
7. Pull off and discard tails of shrimp while pasta cooks, then cut each shrimp into 3 pieces.
8. Drain pasta and add to Dutch oven along with reserved pasta cooking liquid and remaining 4 Tbsp. butter and 2 Tbsp. olive oil. Cook over medium heat, stirring often, until well coated and glossy, about 3 minutes.
9. Remove pot from heat and stir in shrimp and reserved parsley.
10. Cut 1 lemon in half and squeeze juice into pot (it should be about 2 Tbsp.), stirring to combine. Taste and adjust seasoning for salt. Cut remaining lemon into wedges for serving.
11. Divide pasta among bowls. Drizzle with more olive oil. Top with reserved panko mixture. Serve with lemon wedges alongside.

Ingredients

Shrimp – 500g – Peeled and deveined
Brown onion – 100g
Garlic – 7 cloves – Divided
Lemon – 2
Parsley – 1 cup – Chopped
Panko breadcrumbs – ¾ cup
Olive oil – 6tbsp + more for drizzling – Divided
Butter – 8 tbsp – Divided
Chili flakes – ½ tsp
Fresh tagliatelle – 350g

Instructions

1. This dish comes together quite quickly, so you’re going to want to have all of your prep done before you start cooking. Peel 1 medium onion, then finely chop so that all pieces are about the size of lentils. Transfer to a medium bowl. Using a Microplane, grate 5 garlic cloves right into bowl. Finely grate zest of ½ lemon right into bowl. Coarsely chop 1 cup parsley leaves with tender stems; transfer to a separate small bowl and set aside.
2. Heat ¾ cup panko, 2 Tbsp. olive oil, and ¼ tsp. salt in a large Dutch oven over medium, stirring to coat panko.
3. Grate remaining 2 garlic cloves into pot and stir to combine. Cook, stirring often, until panko is golden brown, 3–4 minutes. Transfer panko mixture to a small bowl. Let cool. Wipe out any panko stuck to bottom of pot.
4. Heat 2 Tbsp. olive oil in pot over medium-high until just beginning to shimmer and you can see wisps of smoke. Cook shrimp, undisturbed, until golden brown on the underside, 2–3 minutes. Turn with tongs and continue to cook until shrimp is barely cooked through, about 15 seconds longer. Transfer shrimp to a plate.
5. Add onion mixture, 4 Tbsp. butter, 1 tsp. salt, and ½ tsp. red pepper flakes to pot and cook over medium-low heat, stirring frequently, until very fragrant and softened but not browned, about 2 minutes.
6. Drop the pasta in boiling water and cook until the pasta is al dente. Scoop out 1½ cups pasta cooking liquid.
7. Pull off and discard tails of shrimp while pasta cooks, then cut each shrimp into 3 pieces.
8. Drain pasta and add to Dutch oven along with reserved pasta cooking liquid and remaining 4 Tbsp. butter and 2 Tbsp. olive oil. Cook over medium heat, stirring often, until well coated and glossy, about 3 minutes.
9. Remove pot from heat and stir in shrimp and reserved parsley.
10. Cut 1 lemon in half and squeeze juice into pot (it should be about 2 Tbsp.), stirring to combine. Taste and adjust seasoning for salt. Cut remaining lemon into wedges for serving.
11. Divide pasta among bowls. Drizzle with more olive oil. Top with reserved panko mixture. Serve with lemon wedges alongside.