Shrimp scampi over fresh angel hair pasta

date07.15.12

When you’re too busy to go grocery shopping and dinner hour is approaching, you have to make do with what you’ve got on hand. On this particular evening, frozen raw shrimp was what we had on hand – lucky us! We love shrimp, but raw shrimp is so pricey (yes, even the frozen kind) that we rarely buy it. This shrimp, however, was free. The major supermarket near us closed its doors for renovations 4 months ago, and  they keep sending us $10/50 coupons to convince us to travel a bit further to their other location. So now we’re the couple calculating our total item by item on our phones to make sure we reach at least $50. It’s really hard for us to spend that much on pantry essentials, so on our past two stock-up trips, we’ve brought our total up to $40 then tossed in a bag of frozen shrimp as a freebie treat. And a treat it is!

A search of the fridge also turned up butter, garlic, and lemon. Making do with what we had meant indulging a bit. Serve it over freshly made pasta and indulge even a little bit more. Lucas ran 18 miles earlier in the day, so he needed the carbs. And I…well, you may remember that I’ve got a weakness for fresh pasta. It melts in your mouth and has so much flavor on its own that you don’t even have to douse it in sauce. Every single bite is mmm-licious. Mixing buttery shrimp scampi with smooth fresh angel hair pasta is a deadly combination.

I vividly remember the first time I tried shrimp scampi. It was during a rare sunny day in March on my first visit to Philadelphia. Not far from my hotel, I stumbled upon a martini bar and restaurant serving up international tapas. I sat down in a hanging basket chair and ordered the scampi. The shrimp arrived sizzling and popping in a buttery cast-iron skillet. For that week I was in town, I ate this dish 2-3 times. I’ve been hooked on it ever since. I mean, who doesn’t love a marriage of butter and garlic?

The shrimp scampi tossed with pasta recipe I’m sharing with you today was passed down from my namesake, Big Sarah, as she’s called. For years, I made the dish with dry linguine and loved it every time, but upgrading to fresh pasta makes it even more mouth-watering. A nest of smooth lemon-y angel hair pasta rolled up around a fork topped with a garlic-y shrimp. Rich, flavorful, and super simple.

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7 Comments

  1. Veronica says:

    Yum!I have been out of town and missed reading your blog only to find this wonderful recipe!Love you new look!

  2. saralelayec says:

    Hi
    I really love your blog and recipes :) thats why I wanted you to know I nominated you for the One lovely Blog and Versatile Blogger award! For further info please check my post : http://foodingrookie.wordpress.com/2012/07/23/one-lovely-blog-and-versatile-blogger-awards/ where I link you back :)
    Well deserved!
    Cheers!
    Sara

  3. unrly says:

    Just stopped by to say I just made this for myself for dinner, and it was WONDERFUL! I’m a pretty novice chef who is trying to learn, and it was incredibly easy. Thank you!

    • SnixyKitchen says:

      Thank you for sharing! This is definitely one of those dishes that’s pretty simple, but makes you feel like you’ve made something super gourmet. Glad you agree:)

  4. AsAVerb says:

    I’m all about that broccoli in the background!! Oh, & the scampi looks delis too :).

    • SnixyKitchen says:

      Hehe – Thanks! The broccoli was tossed with olive oil and paprika and roasted for 15 minutes – so easy!

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