Happy World Pasta Day! I have to admit that I don’t know much about Italian pasta! I just know how to eat them… hahaha… And this time, I’m gonna have Easy shrimps scampi served with pasta.
Ingredients: (for 3 servings)
- Shrimps: 12 – 16 counts (extra large)
- Garlic powder, onion powder, a pinch of salt and ground black pepper to sprinkle on the shrimps
- Dried penne (or any kind of pasta you want): 150 – 200 grams
- Butter: 2 tablespoons
- Olive oil: 2 tablespoons
- Garlic: 5 cloves
- Parsley: 1/3 cup for fresh parsley, 3 tablespoons for dried parsley (can be adjusted to taste)
- White wine: 1/3 cup
- Lemon juice from 1/2 a lemon
- Salt: 1 teaspoon
- Sugar: 1/2 teaspoons
- Chili crisp, chili powder, red cayenne pepper to taste (optional)
- Ground black pepper to taste
Preparation:
- Bring water in a medium-size pot (2qt. pot) to boil on medium-high heat, add a pinch of salt and a touch of olive oil, then add the penne (or any kind of pasta you want) and boil until fully soft. Then, drain it and set aside. (This step takes about 10-15 minutes, and could be prepared simultaneously with other steps)
- If the shrimps are frozen, defrost and remove the shells. Pad dry the shrimps with paper towel, then sprinkle with garlic powder, onion powder, salt and ground black pepper. Let them sit for 5 minutes.
- Finely chop the garlic and parsley.
- In a frying pan, melt the butter with olive oil on medium heat. Stir in the garlic until fragrant. Add the wine, salt, sugar, ground black pepper, chili crisp, chili powder, red cayenne pepper to taste. Make a quick stir and let it simmer for 2 minutes.
- Stir in the shrimps and cook till pink on both side (roughly 5 minutes in total). Then stir in the chopped parsley and squeeze in the juice from half a lemon. Make a quick stir, then serve it on cooked pasta.
Total time: 20 minutes
Want to know how the dish looks like when prepared with fresh parsley and dried parsley? Here you go! Also with fresh parsley, the dish is more aromatic.
Easy shrimps scampi
Celebrating World Pasta Day, I'm gonna make Shrimp scampi, quick, easy and yummy!
Ingredients
- 12 – 16 counts Shrimps (extra large)
- Garlic powder, onion powder, a pinch of salt and ground black pepper to sprinkle on the shrimps
- 150 – 200 grams Dried penne (or any kind of pasta you want)
- 2 tbsp Butter
- 2 tbsp Olive oil
- 5 cloves Garlic
- ⅓ cup Fresh parsley or 3 tablespoons for dried parsley, can be adjusted to taste
- ⅓ cup White wine
- Lemon juice from ½ a lemon
- 1 tsp Salt
- ½ tsp Sugar
- Chili crisp, chili powder, red cayenne pepper to taste (optional)
- Ground black pepper to taste
Instructions
- Bring water in a medium-size pot (2qt. pot) to boil on medium-high heat, add a pinch of salt and a touch of olive oil, then add the penne (or any kind of pasta you want) and boil until fully soft. Then, drain it and set aside. (This step takes about 10-15 minutes, and could be prepared simultaneously with other steps)
- If the shrimps are frozen, defrost and remove the shells. Pad dry the shrimps with paper towel, then sprinkle with garlic powder, onion powder, salt and ground black pepper. Let them sit for 5 minutes.
- Finely chop the garlic and parsley.
- In a frying pan, melt the butter with olive oil on medium heat. Stir in the garlic until fragrant. Add the wine, salt, sugar, ground black pepper, chili crisp, chili powder, red cayenne pepper to taste. Make a quick stir and let it simmer for 2 minutes.
- Stir in the shrimps and cook till pink on both side (roughly 5 minutes in total). Then stir in the chopped parsley and squeeze in the juice from half a lemon. Make a quick stir, then serve it on cooked pasta.
Notes
With fresh parsley, the dish is more aromatic.