Pasta with Shrimp Scampi

Southern Living
Serve a crisp green salad and crusty garlic bread to round out this easy pasta dish.
4 servings


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1 1/2 pounds unpeeled, medium-size fresh shrimp
1 to 2 tablespoons chopped chipotle peppers in adobo sauce
2 garlic cloves, minced
2 tablespoons olive oil
1/4 cup dry white wine or chicken broth
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
3/4 cup butter or margarine, melted
1/2 teaspoon salt
2 tablespoons fresh lemon juice
1 pound spaghetti or fettuccine, cooked
1/2 cup chopped fresh Italian parsley
1/2 cup shredded Parmesan cheese


Peel shrimp, and devein, if desired.

Saute peppers and garlic in hot oil in a large skillet over medium-high heat until thoroughly heated.

Add shrimp, and cook, stirring constantly, 2 to 3 minutes or just until shrimp turn pink. Remove shrimp, and set aside.

Stir in white wine, mustard, and Worcestershire sauce; cook over high heat 3 to 4 minutes.

Return shrimp to skillet. Stir in butter, salt, and lemon juice; cook 1 to 2 minutes or until combined and thoroughly heated.

Place pasta in a large serving dish; toss with shrimp mixture and parsley. Sprinkle with Parmesan cheese.

Created date

December 2001