Fresh tomatoes, garlic and basil bring summertime flavors to a classic dinner of Shrimp Scampi Pasta.
Fresh tomatoes, garlic and basil. Three ingredients that magically transform into very special recipes when a few simple additions are made.
Add toasted bread and you have Bruschetta. Add mozzarella and you’ve just made a classic caprese.
This recipe for Shrimp Scampi Pasta takes those simple, classic flavors and with a twirl of a fork wrapped around slinky angel hair pasta puts the fresh taste of summer smack dab on your dinner table.
When the summer temps hit 95 degrees and up as they do from July through August since I live in the desert mountains of the West, you won’t usually find me in the kitchen cooking over a hot pot on the stove.
I’m much more of a grill girl when it comes down to dinnertime in the summertime.
Correction. I’m much more of a watching my guy grill when it comes to dinnertime. That’s why if we’re having shrimp, it’s usually been seasoned and skewered and lit up on the charcoals.
But a summer of grilling isn’t always what I’m craving when I’m chilling.
The essence of summer was what I was craving when I saw shrimp at the grocery store and had a counter of ripe tomatoes on my counter. Toss in some fresh chopped garlic, a handful of basil from the garden and I was on my way to a summer dinner wonderland.
I made this with low-carb pasta, which requires less time to cook than traditional pasta, making it an even quicker cook than usual. Getting me out of the kitchen and back to summertime chilling.
Shrimp Scampi Pasta
- 10 ounces angel hair pasta
- kosher salt
- 2 tablespoons olive oil
- 1 tablespoon chopped garlic
- 1/4 teaspoon crushed red pepper flakes
- 1 pound shrimp peeled and deveined
- 3/4 cup white wine
- juice of one lemon
- 1 1/2 cups seeded and chopped tomato
- 2 tablespoons butter
- 1/2 cup chopped basil
- grated parmesan cheese
Bring a large pot of water to a boil and then salt generously with kosher salt. Add angel hair pasta and cook according for 8-10 minutes or until al dente. Drain, reserving 1/3 cup or so of pasta water and set aside.
While pasta cooks, heat the olive oil in a large sauté pan over medium heat and add the garlic and the red pepper flakes. Cook for one minute or until garlic becomes fragrant. Add the shrimp and season with kosher salt. Cook for two minutes on one side then flip and cook for another minute or until just cooked through.
Add white wine, lemon and tomatoes and cook for another two minutes. Add butter and stir until butter melts through. Add pasta and cook to warm through while adding pasta water for more sauce if desired. Garnish basil and parmesan cheese and serve.
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