Spicy Shrimp Scampi
We like things a little fiery sometimes, so I created this Spicy Shrimp Scampi over a bed of zucchini noodles. After all, scampi is open to interpretation! Sauteéd shrimp tossed with EVOO, red pepper flakes, a little red onion, smashed garlic, capers and a big pour of dry white wine.
Servings 4 people
Ingredients
- 1 lb large shrimp, peeled + deveined
- 1/4 cup (59ml) olive oil, extra vrigin
- 1-2 teaspoons red pepper flakes, or to taste
- 1/2 red onion, fine dice
- 5 cloves garlic, smashed + peeled + diced
- 1/2 cup capers, with a little brine
- 1 lemon, zested and then juiced
- 1/2 cup (120 ml) dry white wine, sub vermouth
Instructions
- Peel and devein shrimp, brine if desired (instructions above) and then drain and pat dry.
- Heat heavy-bottomed sauté pan over med-high heat. Add the EVOO and allow to come to heat for 30 seconds.
- Add red pepper flakes, and red onion and sauté for about 5 minutes until the onions become fragrant and translucent.
- Toss in the smashed garlic and capers sauté for about 30 seconds, stirring until fragrant and lightly toasted. and the moisture has evaporated.
- Add the shrimp and lemon zest to the hot pan and brown on all sides, about 1 minute.
- Carefully add the wine and lemon juice to deglaze the pan. Remove from heat and serve over fresh zucchini noodles or egg yolk pasta.
Notes
- Prep time is approximate.
- Can be served over zucchini noodles or fresh egg yolk pasta if you want a heartier dish.