RIBBONY SHRIMP AND PASTA SCAMPI
Medium-size shrimp are the perfect size for a twirl of spaghetti shot through with ribbons of squash. Have vegetarians at the table? Omit the shrimp, double the tomatoes and serve with a spoonful of part-skim ricotta cheese on top.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions for al dente.
- While the pasta cooks, trim the top and bottom off of each squash. Peel the squash in ribbons into a colander, using a vegetable peeler, turning the squash as you peel. Stop peeling the squash when you only have the center core of seeds left. Discard the core and seeds.
- Reserve 1/4 cup of the pasta water, and then drain the pasta over the squash ribbons. Put in a medium bowl and toss to evenly distribute the pasta with the squash ribbons.
- Toss the shrimp with 1/2 teaspoon kosher salt and some pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the shrimp, spread into a single layer and cook without stirring, until just turning pink around the edges, about 2 minutes. Stir the shrimp, add the tomatoes, garlic and pepper flakes and continue to cook until the tomatoes have softened and the garlic has toasted, about 1 minute. Add the pasta and squash ribbons, broth and the remaining 1 tablespoon olive oil. Cook, tossing, until warmed through and most of the liquid has been absorbed. Add the pasta water a bit at a time, if needed, if the noodles seem dry.
- Season with additional salt and pepper. Divide among 4 bowls and top with the chives.
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M Yasir Drishak
[email protected]I found this recipe to be bland and uninspired. The sauce lacked flavor and the shrimp were tough. I would not recommend this recipe.
Iqmal Izzudin
[email protected]This recipe was a bit too rich for my taste. The sauce was very heavy and the shrimp were a bit overcooked. I would recommend using less butter and cream next time.
Hammad ul hassan shah Hammad shah
[email protected]This is my new favorite shrimp scampi recipe. The sauce is so creamy and flavorful, and the shrimp are cooked perfectly. I love that it's a one-pan dish, which makes cleanup a breeze.
Jemma Halpin
[email protected]I made this for dinner last night and it was a hit! The shrimp were cooked perfectly and the sauce was creamy and flavorful. I served it over linguine and it was a delicious and easy meal.
VANESSA Hernandez
[email protected]This recipe was easy to follow and the results were delicious. The shrimp were cooked perfectly and the sauce was creamy and flavorful. I served it over angel hair pasta and it was a hit with my family.
Cameron red
[email protected]This was a delicious and easy recipe. I used large shrimp and they cooked perfectly in the sauce. The sauce was creamy and flavorful, and I loved the addition of white wine. I served it over linguine and it was a hit with my family.
winter sparkle
[email protected]I've made this recipe several times and it's always a hit. The sauce is creamy and flavorful, and the shrimp are cooked perfectly. I like to serve it over linguine or angel hair pasta.
Imran shadaa
[email protected]This is my go-to shrimp scampi recipe. It's always a crowd-pleaser. The sauce is so flavorful and the shrimp are always cooked perfectly.
Nolawi Mesafint
[email protected]I made this last night and it was so easy and delicious! I used frozen shrimp and it still turned out great. The sauce was creamy and the shrimp was cooked perfectly.
Tebogo Godiya
[email protected]This recipe was a hit at my last dinner party! The shrimp was cooked perfectly and the sauce was creamy and flavorful. I served it over linguine and it was a delicious and elegant meal.