Spicy Shrimp Scampi

After a long day of developing pizza I had gone into such a carb coma that I figured it’d be appropriate to continue the theme. I had bought shrimp this weekend and figured shrimp scampi would be the way to go. And it certainly was! I love pasta…and I believe that if you eat a healthier version, i.e., whole wheat, somehow it cancels out the unhealthy carbs (let me believe this for a little longer). I wanted to put a spin on this pasta, by making it super spicy and also making it dairy free; butter lovers stay with me. Of course, you can add Parmesan cheese to yours with the addition of gobs of butter, but if you are like me and can’t handle dairy too well, it’s absolutely delicious without. This dish is super simple and it’s pretty quick to put together. Shrimp cooks very quickly and for someone that personally went years of avoiding it because of that gnarly over-cooked texture, please read this recipe carefully! Also, I peeled and deveined the shrimp (you can buy it this way) and I also removed the tail. Here’s the deal-I love the upscale appearance of having the tail on but I also find it awkward to eat it while trying to remove the tail with each bite…so I take it off. No judgements. In this recipe you need a little white wine, feel more than free to enjoy a glass or two while cooking. And play a little Mariah, I always do! Here’s what I did.

 Flip over and cook on the other side until super crispy. Pour out all of the grease except for about a tablespoon or two.

 Using a slotted spoon remove bacon from pan and place on a paper towel-lined plate to remove excess fat.

Now, let’s take care of our shrimp. I peeled and deveined it by taking a paring knife and running along that black line on the back of the shrimp. Ever so gently run your knife along it removing that black line as you go-you’ll see a black line-see below.

Pull off that tail too, squeezing the end so only the shell comes off.

 Take off the rest of the shell (it’s easy trust me.)

 Get the pan screaming hot with that delicious bacon grease and add in about a tablespoon of olive oil. Add the shrimp. After about 40 seconds, flip them and season with salt and pepper. Remove from pan and onto a plate.

 Leave this olive oil bacony goodness and keep heat to medium high.

 Throw in your onions. Saute for a minute or two.

 Then, throw in your garlic. Cook for about a minute.

 Pour in your wine, chicken broth, and red pepper flakes.

 Let simmer for a couple minutes and season with salt and pepper. Cook pasta to al dente.

 Once sauce has reduced add your shrimp back in. Finish cooking and adjust seasoning. Add pasta to shrimp and stir to combine. Taste and serve!

 Feel free to serve with parmesan cheese and parsley…add a little butter too, if we’re going there!

 If not, add pasta and shrimp to bowl and add fresh basil and parsley. Serve with cold white wine! (It’s leftover after all!)

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