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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Awami Awami
[email protected]This recipe is way too expensive for me. I'll stick to my usual shrimp scampi recipe.
Muhammad Kaahif
[email protected]I followed the recipe exactly, but my sauce turned out too watery. I think I might have added too much white wine.
Angelo Sanchez
[email protected]This recipe is a bit too bland for my taste. I added some red pepper flakes to give it a little kick.
Honey Huffingcakez
[email protected]I served this dish over rice instead of pasta. It was still very good.
Hk gameng YT
[email protected]I added some chopped sun-dried tomatoes to the sauce for extra flavor.
Raja Sadaqat
[email protected]I'm allergic to shrimp, so I used chicken in this recipe instead. It turned out just as good!
Tatiana Martinez
[email protected]This recipe is a great way to use up leftover shrimp. It's also a very affordable dish to make.
Phoenix McCormick
[email protected]I'm not a big fan of shrimp, but I really enjoyed this dish. The sauce was so good that it made me forget all about the shrimp.
Grace Hailey
[email protected]I made this recipe for a dinner party and everyone raved about it. It's definitely a keeper!
Muhammad Sajid
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The shrimp is so tender and the sauce is amazing.
Kristy Taylor
[email protected]I love the combination of shrimp and pasta in this dish. The sauce is also very flavorful.
Stanley Bhajan
[email protected]This was my first time making shrimp scampi and it turned out great! The recipe was easy to follow and the dish was delicious.
Sayem Ahmad
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The sauce is so good that I could eat it with a spoon!
Martin slinxx
[email protected]This recipe was a hit with my family! The shrimp was cooked perfectly and the sauce was creamy and flavorful. I served it over angel hair pasta and everyone loved it.