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Angel Hair

Shrimp Scampi

Plump wild shrimp and baby artichokes simmer in a velvety garlic-wine reduction. Angel hair absorbs the savory broth, finished with bright lemon and spicy Calabrian chilis.

Sautéed wild Argentinian shrimp with angel hair pasta, baby artichokes, and fresh parsley in a garlic white wine sauce.

Prep Time: 15 min

Cook Time: 10 min

Total Time: 25 min

Serves: 2-3​

 

Note

  • If you are not using fresh shrimp, place them in a bowl of cold water with plenty of salt.

  • Soak for 20 minutes.

  • Rinse 2 to 3 times, drain well, and pat dry using paper towels.

Ingredients

  • 4 to 6 ounces unsalted butter

  • 1 tablespoon olive oil

  • 1/3 cup minced shallots

  • 2 to 3 teaspoons freshly minced garlic

  • 1 pound large uncooked shrimp, peeled and deveined (wild Argentinian recommended)

  • Salt to taste

  • 1/2 cup good-quality dry white wine (such as Pouilly-Fuissé Louis Jadot)

  • 1 cup bottled clam juice (plus extra if needed at the end)

  • 1/2 cup water

  • 5 ounces uncooked angel hair pasta

  • Zest of 1 medium lemon

  • 6 to 8 baby artichokes packed in water (cut into thirds with excess water squeezed out)

  • Chopped jarred Calabrian chilis to taste

  • Chopped fresh Italian parsley

  • Salt and freshly ground black pepper to taste

  • Melted butter for drizzling

Directions

Step 1: Prep the Lemon
Zest the medium lemon into a small bowl or ramekin.
Juice half of the lemon into the same bowl with the zest and set it aside.
Save the other half of the lemon to slice or squeeze over the top later.

Step 2: Sauté the Aromatics
Melt 3 tablespoons of the butter in a large skillet or sauté pan over medium heat.
Add the minced shallots and cook until soft, being careful not to brown them.
Add 1 tablespoon of olive oil and the minced garlic to the pan.
Cook for about 1 minute until the garlic starts to turn a light golden color.

Step 3: Cook the Shrimp
Add the shrimp to the skillet and season lightly with salt.
Toss to coat the shrimp thoroughly in the shallots and garlic.
Cook for 1 minute, then flip the shrimp over and cook for another 1 to 1.5 minutes.
Ensure the shrimp are opaque and form an open "C" shape where the ends do not touch.
Spoon the cooked shrimp, along with the shallots and garlic from the pan, onto a large plate and set aside.

Step 4: Cook the Pasta in Sauce
Pour the white wine into the hot skillet and let it simmer until reduced by half.
Add the clam juice, water, uncooked angel hair pasta, and a pinch or two of salt.

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Stir the pasta constantly with a fork to prevent any clumping.
Cook until the pasta is al dente and most of the liquid is absorbed, adding a little extra water if needed.
Reduce the heat down to low once the liquid is mostly gone.

Step 5: Toss and Finish
Add the cooked shrimp, plate juices, aromatics, and the lemon juice/zest mixture back into the skillet.
Add the baby artichokes, a small handful of chopped parsley, 3 to 4 tablespoons of butter, and a few pinches of black pepper.
Toss everything together well and season with more salt if needed.
Remove the skillet from the heat immediately.

Step 6: Garnish and Serve
Plate the pasta and serve it immediately while hot.
Accompany with the melted butter and jarred Calabrian chilis on the side, or toss the chilis directly into the pasta.
Serve the remaining half of the lemon sliced or squeezed over the top.
Pour the remaining white wine into glasses to serve with the meal.

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