Shrimp Scampi Pasta Recipe - My Shrimp Scampi Pasta Will Rock Your World

My shrimp scampi pasta recipe. Thousands and thousands served.

As a former professional chef who owned the highly acclaimed bistro, about 7 years and spent 30 years cheffing some beautiful places I like to offer some of my favorites once in a while.

This is one of my favorite pasta dishes of all time and it's so easy to do.

The first thing I want you to know that I do not believe in mixing wine or alcohol in any of my fish or seafood dishes.

There are two reasons for this:

1. I love the taste of their seafood, and do not have the taste of wine changes by adding to it.
   
2. many seafood dishes recipes call for white wine and fresh tomatoes. When I eat seafood cooked with white wine and tomatoes together I am violently sick for some reason, as a chef I have avoided combining them in my recipes.

Here is my recipe for shrimp scampi.
Here is my recipe for shrimp scampi. ...

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This recipe is for 2 very hungry adults and one or two small children ;

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• 1 kg of bow-tie, known as "Farfalle" Pasta
  
• 1.5 pounds of raw white "shell on" raw shrimp or "shell on" shrimp of your choice. Shrimp shell must have when you buy them to make this recipe.
  
• 8 large cloves garlic, peeled fresh "sliced ​​or chopped finely chop medium fine, but not minced
  
• 1 / 2 pound fresh green beans, blanched in boiling water, then cut into 3 or 4 pieces, so you have a 1 "length of the beans.
  
• 3 tablespoons - each washing, fresh medium chopped, Italian parsley and basil. Dried herbs simply will not cut it in this dish.
  
• juice of one lemon fresh "is not that crappy stuff in the bottle"
  
• All the shrimp stock you made from the shell "recipe will follow"
  
• 1 / 4 to 1 / 2 stick unsalted butter, "depends on how much fat you want." If you go with 1 / 2 stick and then save some for the very end when they throw pasta, then add it to finish the dish off.
  
• 2 tablespoons olive oil - "olive oil keeps the butter from burning"
  
• Parmesan cheese - as much as you like!
  
• tablespoon flour "options"

All right now that you have every thing together I'll take you by the hand.

Who you do it will be for your best friend, trust me!

1. Put a pot of water on the stove for pound Farfalle pasta you cook. Be sure to properly season the water with salt "to taste". I use Farfalle / Bow tie pasta because I have tested all sizes and shapes and find Farfalle / Bow tie pasta soup sucks better fits perfectly with the size of shrimp and green grah.Mahune are very unusual in shrimps and a key ingredient in this dish. Leave the beans if you prefer.
   
2. Peel off the shell and remove the shrimp tail shell also. Place mussels in the smallest pot you have, "preferably not reactive pot of stainless steel such as". Press and shells crunch down a bit. If you are not a crisis down the pan then you will need a lot of fluid in the pan. Crunching the shells down and releases flavor. Be careful not to cut yourself on the shell! I use the bottom of plastic drinking glass to crunch shells down into the pan. Cover shells with barely enough cold water to cover. Bring a saucepan over medium shrimp boil, then immediately drop to very low and simmer for 10 minutes, stir in the mussels several times while simmering. Cook for no more than 10 minutes because fresh taste will be boiled off, if you do. Strain the liquid from the shrimp, discarding the shells. Keep all fluids except for eating.

OK, now your pasta water should be boiling and your shrimp stock should be strained.

Cooking is all about timing, so it will fly through the next step and be eating in less than 15 minutes.

Final approach:

1. Drop your pasta in boiling salted water and stir it a few times during the first minute.
   
2. Put the pan on the stove over medium heat, add butter and olive oil in a cold pan. As the butter melts with olive oil, swirl it around to coat pan bottom.
   
3. Add the chopped garlic, then turn the pan on a low level. Stir constantly so the garlic cooks evenly, but not browning. Garlic will begin to become translucent in color.
   
4. Add the green beans to pan and cook on low for a minute or two while stirring constantly. Turn the heat to the pan so it does not cool down when you add the shrimp.
   
5. Add shrimp and spread it around the pan. Reduce heat when the shrimp cook over medium heat. Turn the shrimp in the pan so that the cook evenly and thoroughly to the garlic from burning.
   
6. Add the pasta to your boiling pot. If it is then ready to strain, but do not rinse or oil down.
   
7. Add the pasta to your boiling pot. If it is then ready to strain, but do not rinse or oil down....
   
8. Add the shrimp broth into the pan and raise heat to high. Stir constantly especially at the bottom so it does not burn. When everything looks good, and the shrimp are almost fully cooked l, Add lemon juice, chopped Add basil and parsley and stir well.
   
9. Toss with pasta and some fresh ground black pepper and parmesan

If the pasta is not responsible fry pan then leave the pasta in the pot and dump it cooked shrimp mixture over pasta. To stir, then cover tightly and cook over very low for about 2 minutes so the liquid is absorbed and the flavors come together.

Finish with extra virgin olive oil drizzle (optional)

trick to not overcook the shrimp dish.

Another great variation on this dish, omit the flour and green bean and replace them with fresh wilted spinach, feta cheese and diced tomatoes, in the Greek style shrimp scampi pasta.

I find myself not bored me to cook for regular customers so I think this is a great medium for sharing my favorite of all time. I could write 50 books, if I put my head down and did it.

Enjoy!