This fabulous fresh version of shrimp scampi pasta is fancy enough to impress your guests and simple enough to serve on a hectic weeknight.
Why Try? Many shrimp scampi recipes are overloaded with butter; this recipe is balanced with a blend of butter and monounsaturated olive oil and tossed with fresh baby spinach. It’s rich in B vitamins, omega-3 fatty acids, beta-carotene, calcium and important phytochemicals. Long story short, it’s better for you than most scampi recipes.
- 1 pound fettuccini pasta
- 1 pound large peeled and deveined shrimp (20 to 25 shrimp per pound)
- 4 cups fresh baby spinach
- 1/4 cup butter, divided
- 2 tablespoons olive oil
- 1/4 cup fine diced shallot
- 3 tablespoons minced garlic (5 cloves)
- 1/8 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup lemon juice
- 1/2 cup dry white wine
- Salt and black pepper, to taste
- 1 Add pasta to a large pot of boiling salted water. Cook 6 to 7 minutes or until cooked al dente; stirring to ensure pasta separates. Drain pasta reserving 1/2 cup cooking liquid.
- 2 In large non-stick skillet, heat 2 tablespoons butter and olive oil over medium heat. Add shallots, garlic, and red pepper flakes; sauté 3 minutes.
- 3 Season shrimp with salt and pepper; add to skillet and cook 3 minutes or until shrimp turn pink and are cooked through. Remove shrimp from skillet; keep warm.
- 4 Add lemon juice and wine; as mixture comes to a boil, add 2 tablespoons butter and stir until melted.
- 5 Return shrimp to skillet along with spinach, cooked fettuccini, and reserved cooking liquid as needed to keep pasta moist. Stir well and season with salt and pepper as needed.