Garlic Shrimp Pasta Recipe
My Garlic shrimp pasta recipe is made scampi style with a touch of Italy. Rich butter and tender shrimp make this dish MOLTO BENE and it's guaranteed to ward off Italian vampires.
In true Julia Child spirit
BUTTER! LOTS AND LOTS OF BUTTER Glorious butter.
Don't even think about replacing this Garlic shrimp pasta recipe with margarin.
Gulp down a nice glass of wine, or two, to off set the cholesterol and enjoy the rich flavor of butter, butter, butter.
Did I mention I liked butter?
YUM!
Of all my shrimp pasta recipes this one tops the charts. If you haven't guessed by my pasta recipe website, I love garlic just as much as I love butter. Actually MORE!
So this is the killer combination of my favorite stuff.
Garlic Shrimp Pasta Ingredients:
- 1 lb Large shrimp, deveined, shelled and cleaned.
- 1 lb of homemade fettucini pasta
- 2 sticks of unsalted butter
- 8 to 10 crushed or "slammed" garlic cloves
- fresh lemon
- splash of white wine
- small handful of chopped Italian parsley
- Just enough olive oil to coat a large saute pan
- salt to taste
Simple, simple, simple. Which is what Italian food is all about. Simple, Fresh ingredients put together in a way that makes food taste delicious.
HINT: How to slam garlic! Take the whole garlic clove and place on a cutting board. Then take a wide end of a chopping knife and set it onto of the garlic clove. Now take the heel of your palm and SLAM it down onto the top of the knife. There you go. SLAMMED GARLIC.
Garlic Shrimp Pasta Recipe Instructions:
Now the fun part!
This garlic shrimp pasta recipe is DE-VINE and so easy to make.
I know you can only see one stick of butter here. Use two sticks.
Begin by coating a slim layer of olive oil into the pan. Then turn the heat to medium and add the slammed garlic and butter to the pan. Allow the first stick to melt. Then add the second stick.
Once the second stick has melted, remove from the heat and set aside.
Why? This will allow the garlic to become tender and almost liquify into the butter. OMG I'm having foodie flash backs.
Boil a large pot of water and cook the fresh pasta. This only takes a few minutes. Once the water is boiled add the pasta and return the garlic and butter to a high heat.
When the butter starts to bubble a little add the shrimp. Keep heat on high and keep the white wine handy and splash in to add flavor.
When the shrimp is pink squeeze in the lemon. Not too much! This dish is all about the garlic, not the lemon.
Right about now the fresh pasta should be floating to the top of the water. When your homemade pasta is ready it will float. It's not like cooking dried pasta.
Drain the pasta and after you remove the pan from the heat, add the pasta to the large saute pan.
Now add your freshly chopped Italian parsley and toss together.
This is Garlic Shrimp and Pasta Recipe Nirvana. You can see all that tender shrimp and pasta swimming in the succulent butter.
In Italy it's considered an insult to add cheese to any seafood recipe. It's like telling them that the seafood isn't fresh and you have to cover up the flavor.
I know it's tempting and although I am a firm believer in "If it tastes good it is good" but this is not the time or place for cheese.
Allow your taste buds to dance in the garlic and butter and the juicy succulent shrimp. Serve it family style in a large plate and pass it around.
Don't forget the crusty Italian bread to soak up the extra garlic butter. In Italy we call that "la scrapa". To scrap the plate with bread in your hands is totally acceptable and an ultimate compliment to the chef.
Excuse me but I have to go mangia. Writing this Garlic Shrimp Pasta Recipe made me hungry.
Vivere, Amare, Ridere e Mangiare Bene
Live, Love, Laugh and Eat Well!
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