Shrimp Scampi By Aaron Hutcherson

Cooking with wine is a good way to get drunk & feed yourself all at the same time.

And since we are in the last installment of “Chel’s Month of Health”, I wanted to end things on a high note. I was lucky enough to have Aaron Hutcherson (the food genius behind The Hungry Hutch) develop a healthy recipe that incorporates wine (because we all know food is better with wine). This Shrimp Scampi recipe has a delicious white wine sauce that pairs so nicely with the shrimp.

Shrimp is such a healthy protein to add to your diet and we already know the health benefits that come with wine. If you’re looking to take this recipe to the next step try whole wheat or rice pasta! 

 

Shrimp Scampi with a White Wine Sauce
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Ingredients
  1. 1/2 pound angel hair pasta
  2. 1/2 pound shrimp, peeled and deveined
  3. Kosher salt and ground black pepper, to taste
  4. 2 tablespoons unsalted butter
  5. 2 tablespoons olive oil
  6. 4 cloves garlic, minced
  7. 1/8 tsp (pinch) crushed red pepper flakes
  8. 1/2 cup dry white wine, such as Chardonnay
  9. Zest and juice of 1 lemon, plus more lemon wedges, for serving
  10. 1/4 cup chopped fresh parsley
Instructions
  1. Cook the pasta in a large pot of salted boiling water until al dente. Drain the pasta, making sure to reserve about 1 cup of the pasta cooking water.
  2. Meanwhile, melt the butter with the olive oil in a large skillet over medium heat. Pat the shrimp dry and season both sides with some salt and black pepper. Add the shrimp to the skillet and cook until a golden pink, about 2 minutes per side. Transfer the shrimp to a plate, leaving the fat in the pan.
  3. Add the garlic and red pepper flakes to the skillet and cook until fragrant, about 1 minute. Add the wine and lemon juice, scraping up and browned bits from the bottom of the pan, and simmer until thickened about reduced by about half, 3 to 5 minutes.
  4. Add the cooked pasta, lemon zest, and parsley to the skillet and toss to combine. If dry, add some of the reserved pasta cooking water (I added about 1/2 cup). Add the reserved shrimp and serve with extra lemon wedges for squeezing over the scampi.
Chel Loves Wine http://www.chelloveswine.com/

Aaron is the blogger behind The Hungry Hutch, which features a delicious variety of savory and sweet recipes. He grew up in the Midwest, but has called New York City home for nearly a decade. When he isn’t in the kitchen developing recipes or working on his blog, most of his free time is spent watching trashy reality television with a glass of whiskey or wine. Find him on Instagram @TheHungryHutch

 

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