This is a recipe to get excited about. Full disclosure – this dish is one great reason my hubby fell in love with me!!! It was the first meal I cooked for him during our dating journey!
An easy classic shrimp scampi coupled with Angel Hair Pasta Carbonara marry together in one pan. They are so hot together. I did not use butter in this recipe – just healthy EVOO. The carbonara gives it the creamy rich texture. You won’t be disappointed with this masterful combination of amazing flavors. It’s easy to pull together and that makes it an excellent weeknight dinner. YouTube instructional video available. Be sure to click the subscribe button to get future video recipes. Happy Cooking!
#whendifferentflavorsdancetogether #sexyfood #thelovedish
Shrimp Scampi with Angel Hair Pasta Carbonara
An easy and scrumptious meal comes together from marrying two magnificent recipes.
YouTube instructional video available.
FOR THE SHRIMPS SCAMPI:
- 2 pounds shrimps large or extra large. Remove shells, wash and dry thoroughly.
- 1/4 cup extra virgin olive oil (plus an extra tablespoon)
- 1 large shallot peeled and diced (can sub onion)
- 1 large lemon zested and juiced (about 1/4 cup)
- 1/4 cup fresh parsley finely chopped
- 1 1/2 tablespoons garlic freshly minced
- 1 1/2 teaspoons sea salt adjust for your diet
- 1 teaspoon freshly ground black pepper
- 1 teaspoon red pepper flakes can adjust to your heat tolerance or eliminate
- 1/2 cup pasta water can use up to 1 cup
FOR THE PASTA:
- 1 large pot of salted water I use 4 quarts water with 1 tablespoon salt.
- 1 pound angel hair pasta
- 1/2 cup freshly grated Parmesan cheese (plus extra for garnish) you can sub pecorino romano or parmigiano-reggiano
- 1/4 cup parsley finely chopped
- 2 large eggs beaten
YouTube Instructional Video available.
Start by bringing the salted water to a boil.
Let’s make the shrimp scampi:
In a large saute pan, over high heat, add the olive oil.
Note: Don’t heat the oil until it smokes.
Saute the shrimps in two batches. Season each batch with the salt and black pepper.
Cook the shrimps 1 1/2 to 2 minutes until they are no longer pink and slightly under cooked.
Transfer cooked shrimps to a plate or bowl and set aside.
Add 1 tablespoon EVOO to the hot pan.
Add the red pepper flakes and cook for 20 to 30 seconds.
Add the shallot and saute for 2 minutes.
Add the garlic and cook 30 seconds to 1 minute.
At this point in time you want to add the pasta to the boiling water.Cook al dente according to package direction. Angel hair pasta cooks very quickly. I cooked my pasta for 3 minutes.
Note: the pasta will be ready just when the shrimps are ready. Reserve up to 1 cup of the pasta water.
Let’s go back to cooking the scampi. Add the lemon juice and zest. Season with a pinch of salt and black pepper. Cook about 30 seconds.
Add 1/4 cup parsley. Stir.
Add 1/2 cup pasta water. You can use up to 1 cup depending how saucy you want the dish.
Add back the shrimp and any juices. Stir and cook 1 minute.
Drain and add the pasta to the shrimps. Stir to coat the pasta with the shrimp mixture. Turn off the heat.
Quickly add 1/2 cup grated cheese to the beaten eggs. Mix thoroughly to combine.
Working quickly, rigorously mix in the egg-cheese mixture to the pasta.
Note: The eggs will cook but you want to make sure you are mixing as you are pouring to prevent it from actually frying/scrambling.
Add up to 1/4 cup more parsley. Mix.
Transfer ro serving bowls. Garnish with chopped parsley and grated parmesan cheese. Feel free to drizzle olive oil.
Serve and enjoy.
This recipe comes together quickly. Prep all ingredients before your start cooking.