The Little Secret to Golden Shrimp
Always dry your shrimp with a paper towel. This is my little secret. It makes them sear up so nice and golden.
I learned this from my mother. She would tap the plate on the skillet edge. All the shrimp would tumble in together. I still laugh at that clever trick. It feels like a tiny magic show in your kitchen.
Why We Make Pasta From Scratch
Making pasta dough is like playing with edible play-dough. You get to use your hands. You feel the dough become smooth under your palms.
This matters because cooking should be fun. It is not just about eating. It is about the joy of making something yourself. Have you ever tried to make pasta from scratch? What was it like for you?
The Best Smell in Any Kitchen
When the garlic hits the warm butter, oh my. Doesn’t that smell amazing? It is the heart of this whole dish.
Then you add the lemon juice and vermouth. It sizzles and steams. You scrape up all the tasty brown bits from the pan. Those bits are pure flavor. They make the sauce extra special.
A Fun Fact About Flour
Fun fact: The word “linguine” means “little tongues” in Italian. Isn’t that a funny name for a noodle? It is shaped just right to hold onto the sauce.
When you roll the dough, you see it turn into a silky sheet. Then you cut it into those long, thin strips. It is so satisfying to watch. Which shape of pasta is your very favorite to eat?
Bringing It All Together
Now for the best part. You toss the hot, fresh pasta with the shrimp and sauce. Everything comes together in one big, happy bowl.
This matters because a meal is more than food. It is a moment to share. It is a story you tell with every bite. Do you have a special family recipe that tells a story?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Shrimp | 1 plate | Dried with a paper towel; seasoned with salt and pepper |
| Butter | Melted in a large skillet | |
| Garlic | Minced | Added after the shrimp cooks for one minute |
| Vermouth | Added to the skillet with lemon juice and boiled to thicken | |
| Lemon Juice | Added to the skillet with vermouth and boiled to thicken | |
| Parsley | Mixed into the finished sauce | |
| All-Purpose Flour | Sifted with salt for the pasta dough | |
| Salt | For seasoning and pasta dough | |
| Whole Egg | 1 | Used in the pasta dough |
| Egg Yolks | Used in the pasta dough | |
| Olive Oil | Used in the pasta dough |
My Shrimp Scampi & Homemade Noodles
Hello, my dear! Come sit with me in the kitchen. I want to share my Shrimp Scampi recipe. It always reminds me of my husband. He used to catch shrimp off the old dock. I still laugh at that. This dish feels like a warm hug. Making the pasta from scratch is my favorite part. It is easier than you think. Let’s get our hands a little floury, shall we?
Ingredients
- For the Shrimp Scampi:
- 1 pound large shrimp, peeled and deveined
- Salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup dry vermouth or white wine
- Juice of 1 lemon
- 1/4 cup fresh parsley, chopped
- For the Homemade Pasta:
- 2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 2 large eggs
- 3 large egg yolks
- 1 tablespoon olive oil
Instructions
Step 1: First, let’s prepare our shrimp. Dry them well with a paper towel. This helps them get a nice sear. Then, give them a good sprinkle of salt and pepper. I use a big, trusty skillet for this next part. Melt your butter over a medium flame. Can you smell that? It’s the start of something wonderful.
Step 2: Now, for my little trick with the shrimp. Flip the whole plate over into the skillet. They all go in at once! Let them cook for one minute without moving them. Then stir in the minced garlic. Oh, the smell is just heavenly. Cook for one more minute. (A hard-learned tip: Don’t crowd the shrimp, or they will steam instead of sear.)
Step 3: Turn the shrimp over and cook for two minutes. Then take them out and put them in a bowl. To the same pan, add the vermouth and lemon juice. Let it bubble and boil. Scrape all those tasty brown bits from the bottom. Those bits hold so much flavor! Mix in the parsley and pour the sauce over the shrimp.
Step 4: Time for the fun part, the pasta! Make a big well with your flour and salt. Crack the whole egg and yolks right into the center. Add a glug of olive oil. Gently mix the wet ingredients with a fork. Slowly pull the flour in from the sides. It will become a shaggy dough. Why do we let the dough rest? Share below!
Step 5: Now, knead that dough for a few minutes. It is a wonderful way to let out the day’s worries. If it sticks to your hands, add a tiny bit more flour. Then let the dough rest under a bowl. This makes it easier to roll out. After thirty minutes, roll it through your pasta machine. I love watching it turn into long, beautiful linguine.
Step 6: Cook your fresh pasta in boiling, salted water. It only needs about four minutes! It cooks so fast. Then, drain it and toss it right with the shrimp and that lovely sauce. Every strand will be coated in garlicky, buttery goodness. Doesn’t that look delicious? We made this entire meal from scratch. I am so proud of us.
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Yield: 4 servings
Category: Dinner, Pasta
Three Tasty Twists to Try
This recipe is like a good friend. It is always happy to try something new. Feel like mixing it up? Here are some fun ideas for you. They are all so simple and tasty.
Sun-Dried Tomato & Spinach: Toss in some chopped sun-dried tomatoes and fresh spinach at the very end. The colors are just beautiful.
Lemony Zucchini Ribbons: Use a peeler to make thin ribbons from a zucchini. Sauté them with the garlic for a fresh, green twist.
A Little Spicy Kick: Add a big pinch of red pepper flakes with the garlic. It gives the dish a wonderful, warm tingle.
Which one would you try first? Comment below!
Serving It Up Just Right
Now, how shall we serve our masterpiece? I love to twirl the pasta high with a fork. It makes such a lovely nest on the plate. A little extra parsley on top looks so pretty. For a side, a simple green salad is perfect. It is crisp and cool next to the warm pasta.
What to drink? A chilled glass of white wine pairs wonderfully. For a non-alcoholic treat, try sparkling water with a squeeze of lemon. It is so refreshing. Which would you choose tonight?
Keeping Your Scampi Fresh and Tasty
Let’s talk about keeping your lovely pasta for later. You can store it in the fridge for two days. I always use a tight-lidded container. This keeps the flavors happy. You can freeze the shrimp scampi sauce, too. Just leave out the pasta. Thaw it in the fridge overnight. I remember my first time freezing it. I was so pleased it tasted just as good. Batch cooking this sauce is a wonderful time-saver. It means a special dinner is always close by. Have you ever tried storing it this way? Share below!
Reheating is simple. Warm the scampi in a pan over low heat. Add a splash of water or broth. This brings the sauce back to life. Never use a microwave for the shrimp. They can get tough and rubbery. A little care keeps your meal delicious. This matters because good food should never go to waste. It is a gift you give your future self.
Simple Fixes for Common Scampi Troubles
We all have little kitchen mishaps. Do not worry. I have some easy fixes for you. Is your sauce too thin? Let it bubble a bit longer. It will thicken up nicely. I once added my shrimp back in too soon. The sauce was runny. Now I am patient. Is your pasta sticking together? Use plenty of water when you boil it. Give it a good stir right after adding it. This matters because perfect pasta makes the whole dish sing.
Are you worried about over-cooked shrimp? They cook very fast. Watch them carefully. They are done when they turn pink and curl. Taking them out of the pan early is a good trick. You can always warm them in the sauce later. This builds your cooking confidence. You learn to trust your eyes and nose. Which of these problems have you run into before?
Your Scampi Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Use your favorite gluten-free flour for the pasta. Or buy gluten-free linguine.
Q: What can I use instead of vermouth?
A: Chicken broth works wonderfully. Just add an extra squeeze of lemon juice.
Q: Can I make the pasta dough ahead of time?
A: You can. Wrap it tightly and keep it in the fridge for a day. Fun fact: Resting the dough makes it easier to roll out!
Q: How do I double this recipe for a crowd?
A: Use a very large skillet. Cook the shrimp in two batches so they sear nicely.
Q: Is the olive oil in the pasta necessary?
A: It helps make the dough tender. But you can leave it out if you need to.
Which tip will you try first?
Thank You for Cooking With Me
I have so enjoyed our time together in my kitchen. Cooking is about sharing love and stories. I hope you feel proud of your beautiful meal. Remember, my recipes are just guides. Make them your own. I would love to see what you create. Please share a photo of your dish. It would make my whole week. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Fiona Brooks.
Shrimp Scampi Linguine Pasta Recipe
Description
A classic and elegant pasta dish featuring tender shrimp in a buttery garlic and white wine sauce, served over fresh homemade linguine.
Ingredients
For the Shrimp Scampi:
For the Homemade Noodles:
Instructions
- Begin by drying the shrimp with a paper towel and arranging them on a plate. Season with salt and pepper.
- In a large skillet, melt the butter over medium heat. Carefully flip the plate over the skillet to add all the shrimp at the same time. Let them cook undisturbed for one minute.
- Stir in the minced garlic and cook for another minute. Turn the shrimp over and cook for two more minutes.
- Remove the shrimp from the pan and place them in a bowl. To the same skillet, add the vermouth and lemon juice, bringing it to a boil until the sauce thickens slightly. Be sure to scrape the bottom of the pan to incorporate any flavorful bits.
- Mix in the parsley, then pour the finished sauce over the reserved shrimp, tossing to coat.
- On a clean work surface, sift together the flour and salt, forming a wide well in the center. Place the whole egg, egg yolks, and olive oil into this well, gently whisking them together.
- Gradually incorporate the flour into the wet ingredients until a stiff dough forms. Use a bench scraper to cut into the mixture and then knead by hand for 4 to 5 minutes, adding a little more flour if the dough is too sticky.
- Shape the dough into a ball, cover it, and let it rest for 30 minutes.
- Roll the dough out into a rectangle and pass it through a pasta roller, progressively using thinner settings until the sheet is nearly transparent. Slice the dough sheet into manageable lengths.
- Switch the pasta machine to the linguine cutter and run each piece of dough through to create the noodles.
- Cook the fresh pasta in salted, boiling water for approximately four minutes. Toss the cooked noodles with the prepared shrimp scampi and serve.
Notes
- For the best flavor, use fresh, high-quality shrimp. If you don’t have a pasta machine, you can roll the dough thinly by hand and cut it into strips with a sharp knife.
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