Gourmet, Unbound: April
Happy end of Passover, everyone! I’ve waited until now to post my Gourmet, Unbound update for this month in order to share a delicious, but decidedly non-pesadic (and highly unkosher) recipe with all of you. As the weather gets warmer, I’m already in the mood for lighter foods. That and a yearning for some starchy pasta prompted me to make Shrimp Scampi Pasta from the April 2006 issue for my monthly tribute to Gourmet magazine. This recipe has plenty of butter, but the simple sauce gets lightness from the acidity of white wine, garlic and a touch of red pepper flakes. Tender shrimp and fresh parsley complete the Spring touch. Best of all, this recipe takes only 20 minutes to make and tastes positively luxurious. Gone are the tomato-based meat sauces of winter! Here to stay are the lighter, fresher flavors of Spring!
Shrimp Scampi Pasta
Gourmet, April, 2006
Ingredients
1/4 cup olive oil
1 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)
4 large garlic cloves, left unpeeled and forced through a garlic press
1/2 teaspoon dried hot red-pepper flakes
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
5 tablespoons unsalted butter
3/4 lb capellini (angel-hair pasta)
1/2 cup chopped fresh flat-leaf parsley
Preparation
Bring a 6- to 8-quart pot of salted water to a boil.
Meanwhile, heat oil in a 12-inch 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. 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.
See my other Gourmet, Unbound posts:
March 2010, Chicken with Black Pepper Maple Sauce
February 2010, Mexican Chocolate Ice Cream
January 2010, Roasted Brussels Sprouts with Garlic and Pancetta
December 2009, Walnut Spice Cake with Lemon Glaze
Popover said,
April 7, 2010 @ 10:08 am
Lassie: This shrimp scampi pasta looks really good. I could eat this twice a week. Think I’ll give it a try. Love to you and EB. Popover
Slim McDinner said,
April 7, 2010 @ 4:35 pm
For whatever reason, the Reading Corndog was writing a biography of Lobster Bisque the other day. When she asked him what his favorite food was, he said, “shrimp and pasta!” which, although more exciting than pizza, was strange for him to say, because he’s never tried it. In any event, when I asked the kids what they wanted for dinner the next day, Bisquey exclaimed, “shrimp and pasta!” I found the recipe you made and agree entirely — it’s delicious, quick, and easy. And now Bisque boy can truthfully say that shrimp and pasta is his favorite food.
Mango Lassie said,
April 7, 2010 @ 4:40 pm
That’s awesome! Good for Lobster Bisque. (I guess crustaceans made it into his name for a reason.) You can tell the Reading Corndog and Lobster Bisque that I would like nothing more than to enjoy my next plate of shrimp scampi pasta with them (and you and Sous Chef too, of course).
Mango Lassie said,
April 7, 2010 @ 4:46 pm
By the way, Slim, you might not be able to tell, but the bowl in the photo is the one you gave me a few years ago. It continues to be a great gift!
Slim McDinner said,
April 8, 2010 @ 10:47 am
Excellent! Next time we see you, we know what to cook!
Mrs. L said,
April 19, 2010 @ 5:21 pm
I almost picked this dish to make for April Gourmet Unbound, now I wish I had!