Great company pasta recipe. I too used 1 tbsp. peppers and sauce and would cut it back to 1/2 tbsp. in the future. Other than that, it's perfect just the way it is written. I made this at my sister's house, and the whole family loved it...however it is a very rich dish, and small portion with a salad was too much for me....But will make this one again...and again.
Pasta with Shrimp Scampi
Serve a crisp green salad and crusty garlic bread to round out this easy pasta dish.
Yield: 4 servings
- 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.
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