Saturday, July 23, 2011

Rock Shrimp Scampi on Whole Wheat Capellini for Mommy and Daddy

Here's what's for dinner tonight. This yummy recipe is originally from Rachael Ray's 365 No Repeats book. She grilled larger shrimp over angel hair pasta,  but I decided to saute rock shrimp (which in my opinion is a little tastier) and serve it over whole wheat capellini.

Here's what you'll need:
black pepper
1 pound whole wheat capellini
6 garlic cloves crushed
1/2 cup fresh flat leaf parsley, chopped
1/4 cup olive oil
1 pound raw rock shrimp
1 teaspoon crushed red pepper flakes
1/2 cup dry white wine (Chardonnay or Sauvignon Blanc is what I prefer)
zest and juice of 1 lemon
5 tablespoons unsalted butter

Bring a large pot of salted water to a boil. Add capellini and cook until al dente (approx 4-6 minutes). (Reserve 1/2 cup of pasta water, before you drain, in a mug for later use).

While pasta is cooking, combine garlic, parsley, salt pepper and olive oil in a bowl. Mix together and then put half of mixture in a large bowl with shrimp, and toss to coat evenly. Reserve the other half for later. Heat a large skillet over medium high heat. Add shrimp to skillet, and cook until the shrimp is firm and opaque (approx 5-6 minutes total). When shrimp is done remove from skillet and place in a bowl or plate and keep to the side.

Add reserved garlic and parsley mixture to the same skillet you cooked the shrimp in. Add red pepper flakes to mixture and cook for 1 to 2 minutes. Add wine to the skillet and cook for another minute. Add reserved mug of pasta water and lemon zest and juice to skillet and continue to cook for another 2 minutes. Add the butter and stir until melted. Add shrimp and pasta and toss to coat. Serve with a glass of white wine and enjoy :)

Serves 4

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