Garlic Butter Prawn (Shrimp Scampi) Pasta Recipe

 

I have to say, the first time I did this recipe, I poured vermouth into the hot pan and the liquor erupted into flames half a metre high, almost scorching my cabinets. Although... I'm still not quite sure how it happened (was it because of wayward flames licking up the sides of the skillet?), and while I didn't manage to replicate the event again (thank goodness!), I have to say it instilled a little extra bit of wariness into me whenever I add liquor to a hot pan from now on. 

Aside from the 20/20 hindsight of a haphazard cook, I have to say that this dish is one that you can whip up with minimal prep on a weekday dinner, and tastes incredibly luxurious. Continuing my trend of one-potting my meals, this is simple to do, and the resulting pasta far outpaces the effort it entails.  

Garlic Butter Prawn (Shrimp Scampi) Pasta Recipe   
Original Recipe from Serious Eats
Makes 3-4 servings

Despite the above picture, my favourite pasta to go along with this dish happens to be penne. Cook to al dente, then toss in the pan with shrimp and sauce, adding a little pasta-cooking water to bind it all together.

INGREDIENTS

• 1 pound (450g) large shrimp, deshelled and veins removed
  1/2 tsp salt
  1/4 teaspoon baking soda
  3+1 tablespoons (45+ml) extra-virgin olive oil
  4 teaspoons (16g) minced garlic (about 4 medium cloves)
  A large pinch of red pepper flakes
  1/2 cup (120ml) dry vermouth
  3 tablespoons (45g) unsalted butter, cut into tablespoon-size pieces
  1 tablespoon (15ml) fresh juice 
• 1 teaspoon (4g) grated zest from 1 lemon
• 2 teaspoons (8g) minced parsley, tarragon, and chives
• 300g dried pasta 

STEPS

1. In a large bowl, mix salt and baking soda with shrimp. Let it sit for 10 minutes to 1 hour to tenderise. 

2. In a wideset pan filled with water, let it come to a boil. Salt the water, and add pasta. Cook it 1 minute less than the called time on the pasta package. 

3. Meanwhile, in a large skillet set over high heat, add 3 tablespoons (45ml) olive oil until shimmering. Add half of prepared shrimp and cook in an even layer until pink and just starting to turn lightly golden in spots, about 1 minute. Flip shrimps over and cook for on the other side for another minute, and then remove shrimps onto a clean plate. Repeat with remaining shrimp, adding more olive oil if necessary to prevent sticking and burning. Remove shrimps. 

4. Turn heat down to medium. Add 1 tablespoon (15ml) olive oil to skillet along with minced garlic and red pepper flakes. Stir constantly, until garlic is just starting to turn golden, about 1 minute. 

5. Turn up the heat back to high. Add vermouth to deglaze the pot, scraping up any fond as you do so, until about half of the vermouth is boiled off and the raw alcohol smell is gone, about 3 minutes.

6. Add butter. As the butter melts, stir briskly and swirl the pan around to create a silky, emulsified sauce. Remove from heat and add lemon juice. Bring the pan back to a simmer over medium heat, stirring constantly. (If sauce breaks, whisk in a teaspoon or two of water until sauce emulsifies again.)

7. Return shrimp to skillet. Add herbs and lemon zest and toss until all ingredients combine. Add the pasta, which should be just about done, stirring briskly as you do until nicely coated with the sauce. Transfer to serving plates and season with a finishing salt, such as fleur de sel or large flakes of sea salt. Serve immediately.