Sumac Spiced Shrimp Scampi Pasta Recipes

SHRIMP SCAMPI WITH PASTA

Steps:

• Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
• Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.
• Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.

SAMBAL SHRIMP LINGUINE

Steps:

• Combine 64 ounces (1/2 gallon) water with 1 tablespoon salt in a large pot and bring to a hard rolling boil. Add the linguine and cook until al dente according to the package directions.
• While the pasta cooks, heat a large saute pan over high heat until smoking, about 2 minutes. Add the olive oil and heat until shimmering, about 20 seconds. Add the garlic and shallot and cook, stirring vigorously, until fragrant, about 1 minute. Add the sambal, lemon juice, shrimp and 1/2 teaspoon salt and cook, tossing, until the shrimp start to turn opaque, about 2 minutes. Add the butter, reduce the heat to medium and cook until the sauce is thickened, about 1 minute.
• The pasta should be al dente about now. Set aside 3 tablespoons of the pasta water, then drain the linguine; transfer both to the saute pan and cook over medium high heat, tossing, until mixed thoroughly.
• Remove from the heat and plate the pasta high and tight in the center. Garnish with the scallions directly on the pasta, then garnish that with the breadcrumbs. Enjoy!

CLASSIC SHRIMP SCAMPI

Steps:

• Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs. Reserve 1 cup cooking water, then drain.
• Meanwhile, season the shrimp with salt. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, 30 seconds to 1 minute. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 1 to 2 minutes per side. Remove the shrimp to a plate. Add the wine and lemon juice to the skillet and simmer until slightly reduced, 2 minutes.
• Return the shrimp and any juices from the plate to the skillet along with the linguine, butter and 1/2 cup of the reserved cooking water. Continue to cook, tossing, until the butter is melted and the shrimp is hot, about 2 minutes, adding more of the reserved cooking water as needed. Season with salt; stir in the parsley. Serve with lemon wedges.

SHRIMP SCAMPI AND PASTA WITH HERB BREADCRUMBS

Steps:

• Bring a 6- to 8-quart soup pot of generously salted water to a boil.
• For the topping: In a large stainless steel skillet, heat the butter over medium heat until melted and slightly browned but not burned. Add the breadcrumbs. Using a wooden spoon, stir the breadcrumbs to coat with the brown butter, and toast until golden brown, 2 to 3 minutes. Remove from the heat. Stir in the chives, oregano and lemon zest. Season to taste and set aside.
• For the pasta: Meanwhile, heat the oil in a large saute pan over high heat until shimmering. Season the shrimp all over with salt and pepper. Add the shrimp to the pan in one layer and cook for 1 minute. Turn and cook 1 more minute. Using a slotted spoon, transfer the shrimp to a bowl.
• Add the garlic and shallot to the pan and cook for 1 minute. Add the wine, lemon juice, pepper flakes and oregano and simmer for 3 minutes. Whisk in the butter piece by piece, thoroughly incorporating each piece before adding the next. Taste and season with additional salt and pepper as needed. Add the shrimp back to the pan and simmer until completely cooked through, about 2 minutes. Stir in the parsley. Remove the skillet from the heat.
• Add the capellini to the boiling water and cook until just tender, about 4 minutes. Reserve 1 cup of the cooking water and transfer the capellini to a colander to drain. Toss the capellini with the shrimp and parsley, adding some of the pasta water if necessary to keep it moist. Transfer to a large serving bowl or into small bowls as individual servings.
• Top with herb breadcrumbs.

SUMAC-SPICED SHRIMP SCAMPI PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the linguine to the boiling water and cook according to the package directions until al dente. Reserve 1/2 cup of the cooking water then drain.
• While the pasta is cooking, combine the panko and 1 tablespoon of the olive oil in a large heavy-bottomed pot. Season with salt and cook over medium heat, stirring continuously, until toasted, 2 to 3 minutes. Transfer the toasted breadcrumbs to a paper towel-lined plate to drain any excess oil and set aside. Wipe out the pot.
• Combine 2 tablespoons of the remaining olive oil with 2 tablespoons of the butter in the same pot and heat over medium heat until the butter is melted. Season the shrimp on one side with 1 1/2 teaspoons of the sumac and some salt and black pepper. Add the shrimp to the pot in a single layer, seasoned side-down, and cook until the bottoms are pink, 1 to 2 minutes. Season the tops with 1 1/2 teaspoons of the sumac and some salt and black pepper. Flip the shrimp and cook until the bottoms are pink, 1 to 2 minutes. Remove the shrimp from the pot, remove the tails, cut the shrimp in half crosswise and set aside on a plate. Do not wipe out the pot.
• Add the wine to the same pot and cook over medium heat, scraping up the browned bits, until the wine is reduced by half, 5 to 7 minutes. Add the remaining 2 tablespoons butter and 2 tablespoons olive oil; cook over medium-low heat until the butter is melted. Add the garlic, crushed red pepper, lemon zest and remaining 1 tablespoon sumac. Cook over low heat, stirring, until the garlic is tender, 2 to 3 minutes. Add the lemon juice, stir to combine, then remove from the heat.
• Add the linguine to the sauce in the pot and toss. Add a splash of the reserved pasta water, as needed, and toss until the sauce reaches your desired consistency.
• Add the shrimp and 3/4 cup of the parsley and toss to combine.
• Serve the pasta in wide bowls, holding the linguine with tongs and rotating each bowl with the other hand to form a pasta nest. Top with the toasted breadcrumbs and remaining parsley. Enjoy!