Here are two versions of shrimp pasta both bathed in olive oil, butter, and wine. For the duet I’m breaking tradition by adding grape tomatoes—it’s unanticipated joy!

INGREDIENTS: As desired, add grape tomatoes to create a delicious, light tomato sauce

I also like to place the shrimp peels in a small amount of olive oil in a pot. Lightly sauté, then add a cup of water to deglaze the pot. Discard the shells and add in at Step 3 below.

• pasta – 1 LB, spaghetti or macaroni, cooked al dente
• pasta water – 1/2 cup, reserved from pasta cooking water
• olive oil – 3 TBS
• butter – 3 TBS
• garlic – 1/4 cup, minced
• red pepper flakes – 1/2 tsp, [to taste]
• salt – 1/2 tsp, [to taste]
• pepper – 1/2 tsp
• grape tomatoes – 1 pint, halved [optional]
• shrimp – 1 LB, medium to large, peeled and deveined
• white wine – 1/2 cup
• parsley – 1/2 cup

Adding cooked tomatoes will also create an umami rich sauce [after Step 2 add the tomatoes and cook for 5 or more minutes until they break down a bit]

INSTRUCTIONS:

1. Cook pasta per package instructions: cook al dente and reserve a 1/2 cup of starchy pasta water; drain and put pasta back in the pot and cover
2. In a cold, large skillet add the butter, olive oil, garlic, and red pepper flakes and under medium-low heat sauté until garlic takes on color: a few minutes, [don’t leave the skillet while this is happening]
3. Add shrimp, salt, and pepper and cook until just opaque, a couple minutes
4. Add the reserved pasta water and wine and finish cooking shrimp
5. Toss skillet contents into the pasta pot and toss well along with the parsley
6. Taste for final seasoning and serve

Scampi sauce is the perfect carrier of flavor to other proteins, substitute with chunks of pork, chicken, or mushrooms.

Consider tossing in a compliment of pre-cooked veggies like zucchini, broccoli, or sweet potato to build this into a main course dish

Left: With thick udon noodles, cauliflower, sweet potato Right: With pork and mushrooms

Recipe by B. Hettig adapted