Shrimp Scampi and Pasta
A light shrimp scampi: shrimp poached in a garlic, shallot and parsley chicken broth and served over angel-hair pasta with the broth spooned on top.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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Sandra Mills's Shrimp Scampi and Pasta is a lighter take on the restaurant classic. Instead of a pool of butter, the shrimp cook in defatted chicken broth with plenty of garlic, shallots and Italian parsley, which becomes a fragrant broth sauce for angel-hair pasta.
It comes together in about the time it takes to boil the pasta. Leave the tail shells on the shrimp, as she does, for presentation.
Ingredients
- 1 3/4 cups defatted chicken broth
- 2 tablespoons chopped garlic
- 4 tablespoons chopped shallots
- 4 tablespoons chopped Italian parsley
- 1/2 pound dry angel-hair pasta
- 1 pound peeled and deveined shrimp, tail shells left on
- Freshly ground black pepper to taste
Instructions
- Boil the water. Bring a large pot of water to a boil for the pasta.
- Make the broth. Combine the broth, garlic and 3 tablespoons each of the shallots and parsley in a large saucepan. Bring slowly to a simmer and cook 2 minutes.
- Cook the pasta. Add the pasta to the boiling water and cook according to the package directions.
- Cook the shrimp. Add the shrimp to the broth, stir well and cook for 2 1/2 to 3 1/2 minutes, or until the shrimp are cooked through. Add the remaining shallots.
- Serve. Drain the pasta and divide it evenly among large shallow plates. Arrange the shrimp over the pasta and spoon the broth sauce over the shrimp. Sprinkle with pepper, garnish with the remaining parsley and serve immediately.
Tips
- Shrimp are done when they turn pink and opaque and curl into a loose C shape.
- Angel-hair pasta cooks in just a few minutes, so start the shrimp as soon as the pasta goes in.
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