424. A comfort meal that is speedy to prepare but checks all the boxes is Shrimp Scampi Fettuccine. I searched for a recipe from all the great Italian cooks and no one has this recipe. Even Joy of Cooking, McCalls Cookbook, New York Times...etc. This was a surprise being that this recipe is such a staple in most Italian restaurants but, mostly as simply Shrimp Scampi.
How hard could it be?
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So, I boiled water for "good" fettuccine, which makes all the difference. Trader Joes or Barilla are my go-to brands.
Prepare all your ingredients ahead of time because this recipe comes together quickly. Add olive oil and 3 Tablespoons of butter into a large shallow pan over medium heat.
Once the oil came to temperature, I slowly sautéed the garlic then added in the patted dry shrimp watching the heat so the garlic will not burn.
The pasta was almost done. Once the shrimp turn pink, flip each one over. Then the peas went in, juice from a whole lemon, 1/2 cup white wine, cracked peppercorns and red pepper flakes. Allow everything to simmer. Add salt to taste. Once the pasta is finished, drain and add to the scampi sauce. Toss to coat and add more pasta water if necessary. Then sprinkle all the parsley over and add 3 Tablespoons of butter and mix to coat all.
Plate and sprinkle with grated parmesan cheese.
Now that is a perfect meal!
~ Gordon Ramsay
"Italians love their pasta l-o-n-g. They love to twirl it on a fork and get a full bite. A broken up pasta doesn't feel as good in your mouth as a nice rolled up forkful..."
~ Lidia Bastianich
