Have this quick and easy Shrimp Scampi Pasta recipe on your dinner table within 30 minutes! (Video available at the bottom of this post!)
Recently I posted a poll over on my Instagram stories asking what Home Chef dinner recipe my followers wanted to see; Mongolian Beef or Shrimp Scampi Pasta. And Shrimp Scampi Pasta won, by more than a little bit.
This isn’t my first time making a dish from Home Chef, I’ve been using them since 2016 and I love the ease of having the food come directly to my door, ready to cook; all I need to supply is the pots and pans and the salt & pepper!
This isn’t a sponsored Home Chef post, however, you can click here and use code “Luvlee” for $30 off of your first Home Chef box! I just really wanted to share this quick, easy and delicious recipe with you all. It’s perfect for a date night at home meal, or even a take to work lunch option. The choice is yours, now let’s get into the recipe.
I N G R E D I E N T S :
2 Garlic Cloves
¼ oz. Parsley
1 Ciabatta Bread Roll
8 oz. Shrimp
6 oz. Linguine
2 oz. Shredded Mozzarella
2 fl. oz. White Cooking Wine
4 fl. oz. Light Cream
¼ tsp. Red Pepper Flakes
A L S O :
1 Medium Pot
1 Baking Sheet
1 Medium Non-Stick Pan
PREPARE THE INGREDIENTS:
-Mince parsley, stems and leaves.
-Quarter lemon lengthwise.
-Make diagonal cuts into ciabatta 1½” apart, leaving ¼” layer on bottom. Repeat at opposite angle, making a crosshatch pattern.
-Pat shrimp dry, and season both sides with a pinch of pepper.
COOK PASTA AND BREAD:
-Add pasta to boiling water and cook until al dente, 9-10 minutes.
–Drain in a colander and set aside.
-While pasta cooks, place ciabatta on prepared baking sheet and insert cheese into crevices, as evenly as possible throughout. Drizzle with 1 Tbsp. olive oil. Gather foil into a loose pouch around bread.
-Bake until cheese is melted, 7-8 minutes. Open pouch and bake until cheese is lightly browned, 2-3 minutes. Set aside.
-While bread cooks, sear shrimp.
SEAR THE SHRIMP:
-Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat.
-Place shrimp in hot pan, and cook until golden brown, 2 minutes.
-Flip shrimp and cook 1 minute.
-Transfer to a plate. Shrimp will finish cooking in a later step.
-Reserve pan; no need to wipe clean.
MAKE THE SAUCE:
-Heat 2 tsp. olive oil in pan used to sear shrimp over medium heat.
-Place garlic in hot pan and stir occasionally, 30 seconds.
-Add white wine and cook until nearly evaporated, 1-2 minutes.
-Add cream and cook until slightly thickened, 3-4 minutes.
-Add shrimpand parsley (reserve a pinch for garnish) and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1 minute.
-Remove from burner.
-Season with ¼ tsp. salt and a pinch of pepper.
FINISH THE DISH:
-Plate dish, with a squeeze of lemon wedge, red pepper flakes (to taste), and remaining parsley.
I’d also like to try this sauce with chicken, if you try it out, let me know how you liked it!