Shrimp Scampi Pasta a la Todd

Here is a Shrimp Scampi recipe I saw in Gourmet magazine and added my own twist. It turned out pretty good!

SCHRIMP SCAMPI PASTA a la TODD

INGREDIENTS:
1/4 cup of oil
1 lb of peeled, deveined large shrimp (I like them as big as you can get)
4-5 large garlic cloves forced through a garlic press
1/2 teaspoon dried hot red pepper flakes
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
4-5 tablespoons unsalted butter
3/4 lb spaghetti
1/2 cup chopped fresh flat-leaf parsley
juice from half of a small lemon and maybe some zest.
15-20 grape tomatoes cut in half


PREPARATION
Bring a 6-8 quart pot of salted water to a boil.

Heat oil in a large skillet over moderately high heat. Saute the shrimp, sprinkle with a little lemon juice, turning over once, until just cooked though, about 2 minutes and transfer with a slotted spoon to a large bowl. Add garlic to the remaining oil along with red pepper flakes, wine, salt and pepper and cook over high heat for around 1 minute. Add the tomatoes to the mixture and cook for 30 seconds. Add butter to the skillet, stirring until melted, and stir in shrimp. Remove from heat.

Hopefully half way through the last step you had your water bowling and added your pasta. If not get the pasta in now. Cook pasta in boiling water until just tender (the article says 5 minutes but up here in Denver it is more like 10-15). Reserve 1 cup pasta cooking water, then drain pasta in a colander. Toss pasta well with the shrimp mixture and parsley in a large bowl, adding some of the reserved cooking water if necessary to keep moist.

Todd's notes - I added the tomatoes, lemon and Parmigiano-Reggiano to this recipe. It says to use 1/4 cup of olive oil but I used about half of that. Other comments, maybe use some greens (beans, asparagus, spinach????) I like mine topped with a little grated Parmigiano-Reggiano.

Don't over cook the shrimp. They are better a little under cooked then overcooked. If you have waited to take them out until they are hard and crispy. Then they are overcooked. They will continue to cook a little after they have been taken out of the pan. If you are a little nervous take them out early the first time you cook them and when you add them back in the end keep them in there a little longer (but not much).

T