Simple Shrimp Scampi and Pasta Print Email

1 pound large or jumbo white shrimp, peeled & deveined
1/2 pound Maestri Pastai Linguini, Bucatini or Pappardelle pasta
1 medium tomato, 1/2 inch cubes
4 Tony’s scampi butter rosettes, softened (or more to taste)
1 tsp minced garlic (if more garlic kick is desired - optional)
sea salt and black pepper, to taste
pinches of crushed red pepper (optional)
1/4 cup finely chopped Italian parsley
Extra virgin olive oil, to taste (optional)
one lemon, cut into wedges

Peel and devein shrimp, set aside. Prepare pasta according to package directions. Chop tomato and set aside. Reserve about a cup of the pasta cooking water.

Preheat a large 12-inch skillet or wok over medium-high heat, 2 to 3 minutes. Add 1 butter rosette and garlic (if using), when melted add shrimp and sauté for one minute. Season to taste with pinches of salt, pepper and crushed red pepper (if using).

Add tomatoes and toss. Add hot cooked and drained pasta and remaining butter pats (or more if desired), toss to melt butter and coat evenly. Splash with 1/4 cup of the pasta cooking water (up to one cup if the pasta drinks up most of the liquid), add parsley and continue to toss until married.

Taste and adjust seasonings, transfer to plates and drizzle with extra virgin olive oil (optional). Garnish with lemon wedges. – Chef Mick Rosacci, --

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