Shrimp Scampi

Shrimp Scampi: Submitted by: Kimmo Vallema | Date Added: 20 Dec 2020 Ingredients:

3 tablespoons (45 ml) olive oil, divided

Juice of 1 lemon, divided, optional

3 large cloves garlic, minced, divided

1/4 teaspoon red pepper flakes, optional

1 pound (455 g) large fresh shrimp, shelled and deveined

12 ounces (340 g) fresh whole-wheat fettuccini

Salt and fresh-ground black pepper, to taste

2 large shallots, finely chopped

1 large ripe heirloom tomato, diced

1 teaspoon lemon zest

1/3 cup (80 ml) dry white wine

2 tablespoons (8 g) chopped fresh parsley

Cooking Instructions:

Optional marinating step: In a glass storage dish, whisk together 1 tablespoon (15 ml) of the olive oil, juice from 1/2 lemon, 1 clove of the minced garlic, and the red pepper flakes. Add the shrimp, toss to coat well, and marinate in the refrigerator for 30 minutes to 1 hour. Drain and use as directed.

Bring a large pot of lightly salted water to a boil. Fresh whole-grain pasta will only take about 2 minutes to cook, so put it into the water just before the shrimp is ready so you can drain it and immediately add the prepared scampi.

Heat the remaining 2 tablespoons (28 ml) olive oil in a medium sauté pan over medium heat. Add the marinated shrimp, season lightly with salt and pepper, and sauté for 1 to 2 minutes, until they begin to turn pink, flipping them occasionally. Add the remaining 2 cloves garlic and sauté for 30 seconds. Remove the shrimp from the pan and set aside. Add the shallots and cook for 2 to 3 minutes, until starting to soften. Add the tomato and cook for 1 minute. Add the remaining lemon juice, zest, and white wine, bring to a light simmer, and cook for a couple of minutes, or until the wine is greatly reduced. Return the shrimp to the pan and simmer until they are cooked through but still tender, just a minute or two. Season lightly with salt and pepper and toss with the parsley. Serve over the hot pasta.