When I first started cooking, I was always a little bit nervous to cook seafood and shellfish. Probably for the obvious reason that I did not want to undercook it and poison my guests. But I quickly realized that cooking shellfish is actually so easy AND fast. There is also an elegance attached to eating and cooking shellfish which I am a big fan of. I always feel so fancy when I purchase shellfish from the fish market – it’s like “yes, yes I am going to be cooking a fancy meal… How did you know?”. The best part about cooking shellfish is that most recipes require wine… which means that you can have a nice glass while you cook, guilt free – it calls for it after all.
If this is your first time cooking with shellfish, then this recipe is definitely the one to begin with. It uses shrimp (which in my opinion is the easiest shellfish to cook) and other simple ingredients that you typically have in your kitchen. If this is not your first time cooking with shellfish, then this recipe is still definitely one to add to your roster of go-to dishes. The shrimp are soft and tender, and the chili flakes give a little kick to the lemony freshness of this dish. It is simple, fast, and delicious. It will not disappoint.
Shrimp Scampi with FettuccineCourse: Main
300g 20/30 shrimp, peeled and deveined
1 small cooking onion, chopped
1 clove garlic, minced
2 tbls unsalted butter
2 tbls olive oil
1/8 tsp chili flakes
1/2 tsp dried thyme
1 tsp salt
1 tsp pepper
3 tbls lemon juice
1/3 cup dry white wine
1 package fresh fettuccine
¼ cup reserved pasta water
Chopped parsley for garnish
- Boil a pot of salted water and cook fresh pasta according to package instructions. Be sure to reserve ¼ cup pasta water.
- Over medium-high temperature, heat butter and oil in a large pan and sauté the onion and garlic until translucent, about 5 minutes.
- Add the chili flakes, thyme, salt, and pepper and cook for one minute.
- Deglaze the pan by adding the lemon juice and white wine. Stir for one minute.
- Add the shrimp and cook until the shrimp turn pink, about 3 minutes.
- Add the cooked pasta and reserved pasta water to the pan and mix.
- Serve and garnish with parsley.