Angel Hair Shrimp Scampi

Angel Hair

Shrimp Scampi

"Argentinian shrimp tossed with shallots, garlic, French white wine, clam juice, angel hair pasta, artichokes, Calabrian chilis, Italian parsley & fresh lemon"

Ingredients

Note: If not using fresh shrimp, liberally salt a bowl of cold water and soak the shrimp for 20 minutes. Rinse 2-3 times, drain and pat dry with paper towels.

Unsalted butter (4-6 ounces)

1/3 cup minced, shallots

1 tablespoon olive oil

2-3 teaspoons freshly minced, garlic

1 pound large, uncooked shrimp, peeled/ deveined (I used wild Argentinian)

Salt

½ cup good quality, dry, white wine (I used Pouilly Fuisse Louis Jadot)

1 cup clam juice, bottled, plus extra if needed at end of recipe.

½ cup water

5 ounces angel hair pasta, uncooked

Salt

1 medium sized lemon, zested

Baby artichokes, jarred in water, 6-8 cut into 1/3rds, excess water squeezed out.

Italian parsley, chopped

Salt & pepper

Chopped Calabrian Chilis, jarred

Melted butter for drizzling

Directions

Zest the lemon and add the zest to a small bowl or ramekin. Juice half of the lemon into the bowl with the zest and set aside.

Add 3 tablespoons of the butter to a large skillet or sauté pan over medium heat. Add the shallots and cook until they soften but don't brown them. Add 1 tablespoon of olive oil and the garlic and cook until garlic starts to turn light golden in color, about 1 minute. Add the shrimp, lightly season with salt and toss to coat shrimp in the shallots and garlic. After about 1 minute, turn over the shrimp and cook about another minute to minute and a half. Shrimp should be opaque and open "C" shaped, and ends not touching. Spoon the cooked shrimp onto a large plate and set aside.

Add the wine and reduce by half. Add the clam juice, water, pasta and a pinch or two of salt. Stir the pasta constantly with a fork to prevent clumping. Cook the pasta al dente, adding a little more water if needed. Most of the liquid should be absorbed. Reduce heat to low.

Add the cooked shrimp along with any shallots/garlic on plate, lemon juice/zest, artichokes, a small handful of chopped parsley, 3-4 tablespoons of butter, a few pinches of black pepper and then toss well. Season with more salt if needed. Remove from heat and serve immediately. Other half of lemon can be squeezed over top or served sliced.

Serve with the Calabrian chilis and melted butter. If preferred, chiles can be added when tossing all of the ingredients together. Serves 3-4. P.S. Serve the remaining wine with the meal:-)