Mafaldine Scampi

Inspired by Scampi

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Ingredients (2 servings):

  • 3/4 lb. (roughly) fresh Mafaldine pasta (I found some at Eataly Flatiron)

  • 1/2 lb. (roughly) uncooked shrimp, cleaned and chopped

  • 6 tbsp. salted butter

  • 4 tbsp. EVOO

  • 4 garlic cloves, minced

  • 1/4 cup dry white wine

  • 2 lemons

  • 1 tsp. crushed red pepper flakes

  • 1/2 cup Italian parsley, finely chopped

  • 1/4 cup panko breadcrumbs, toasted

Directions:

  1. In a sauce pan, melt 2 tbsp. butter and add 2 tbsp. EVOO and 4 cloves minced garlic. Sauté garlic over medium-low heat for about 1-2 minutes until it begins to brown. Add chopped shrimp and the juice of 1/2 lemon. Sauté on medium heat for about 2-3 minutes until shrimp has turned pink in color.

  2. Deglaze the pan with 1/4 cup white wine. Stir and add the juice of one whole lemon (I prefer it to be extra lemony in flavor, so if you’re not a fan, stick to just 1/2 lemon). Add the crushed red pepper, stir and let simmer while your Mafaldine is cooking.

  3. Bring a pot of water to a boil, add plenty of salt. Add Mafaldine and boil until al dente. When the pasta is finished cooking, strain and add to the saucepan. Right before adding the pasta to the saucepan, add the remaining 4 tbsp. butter (let it melt before adding the pasta), 2 tbsp. EVOO and 3/4 of the chopped Italian parsley.

  4. Toss pasta with sauce and plate. Squeeze the juice of the remaining 1/2 lemon over the pasta, top with toasted panko breadcrumbs and remaining parsley and serve!