Pasta con gli Scampi
Yesterday, was an exciting adventure, I did another live cooking segment on N.B.C.'s Arizona Midday and had the privilege to have met Conan O'Brien. The show was a lot of fun, I made a Bolognese sauce over fettuccine, served with a vegetable focaccia, salad and some great cream puffs. Everyone ate well. I was inspired to make shrimp scampi by Conan, during our conversation he asked if I make this dish and I replied, yes I do. So here it is!
Scampi are tiny lobsters, also called langoustines. In Italy they are prepared with olive oil, garlic, onions and white wine. Italian chefs, who came to America used shrimp instead of lobster, but kept the name. A must in this recipe is fresh lemons and parsley and of course the freshest shrimp you can find. I used bucatini pasta but you can use any kind.
Shrimp Scampi
1 pound shrimp, peeled, de-veined, tail on
3/4 pound bucatini pasta
2 tablespoons butter
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1/3 cup fresh parsley, chopped
salt and pepper to taste
1/2 lemon zest, grated
1/4 cup lemon juice
1/2 teaspoon red hot pepper flakes
In a large pot of boiling salted water, cook pasta al dente. Meanwhile in a heavy fry pan over medium heat add butter and olive oil, saute garlic about 1 minute. Add the shrimp, salt and pepper and saute till shrimp turn pink about 4 minutes. Remove from heat add parsley, zest, juice and pepper flakes, toss. Add pasta and mix and serve.
Yesterday, was an exciting adventure, I did another live cooking segment on N.B.C.'s Arizona Midday and had the privilege to have met Conan O'Brien. The show was a lot of fun, I made a Bolognese sauce over fettuccine, served with a vegetable focaccia, salad and some great cream puffs. Everyone ate well. I was inspired to make shrimp scampi by Conan, during our conversation he asked if I make this dish and I replied, yes I do. So here it is!
Scampi are tiny lobsters, also called langoustines. In Italy they are prepared with olive oil, garlic, onions and white wine. Italian chefs, who came to America used shrimp instead of lobster, but kept the name. A must in this recipe is fresh lemons and parsley and of course the freshest shrimp you can find. I used bucatini pasta but you can use any kind.
Shrimp Scampi
1 pound shrimp, peeled, de-veined, tail on
3/4 pound bucatini pasta
2 tablespoons butter
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1/3 cup fresh parsley, chopped
salt and pepper to taste
1/2 lemon zest, grated
1/4 cup lemon juice
1/2 teaspoon red hot pepper flakes
In a large pot of boiling salted water, cook pasta al dente. Meanwhile in a heavy fry pan over medium heat add butter and olive oil, saute garlic about 1 minute. Add the shrimp, salt and pepper and saute till shrimp turn pink about 4 minutes. Remove from heat add parsley, zest, juice and pepper flakes, toss. Add pasta and mix and serve.
