Summer is almost here! Well, not really but it’s always summer in Florida! This dish was inspired by my best friend’s family. I go up to Maine for a week each summer and a few summers ago Kayla made summer pasta. It was light, garlicy and filled with summer vegetables. This pasta dish is a great change to the basic scampi you might get at your local Italian restaurant and it’s perfect with a glass of white wine.
Recommendations:
- Pasta – For the pasta, I recommend using the Homemade Fettuccini Pasta from RAO. It’s a thicker pasta that is made of only two ingredients, durum semolina flour and water. The pasta does soak up a lot of water so be sure to fill the pot up and add some olive oil and salt to prevent sticking.
- Shrimp – Stick with large or jumbo shrimp for this dish. The small shrimp will cook too fast and lose the texture. Take the tails off to make it an easy-to-eat meal for the family.
- Vegetables – You can substitute the summer squash with zucchini if you would like. The taste is almost the same and zucchini can add some additional color to the dish. Go a step further and add both!
INGREDIENTS
- 2 tbsp Olive Oil
- 4 tbsp Butter
- 4-5 Garlic Cloves minced or pressed
- 1¼-1½ lb Shrimp Prawns, shelled with tail off
- ¼ cup White Wine, Vegetable Broth or Chicken Broth
- Salt and Pepper
- ¼ cup Chopped Parsley
- 1 Summer Squash
- 1 cup Cherry Tomatoes
- 1 tbsp Heavy Cream
- ¼ cup Grated Parmesan Cheese
- 8 oz Fettuccini Pasta, dry
- Red Pepper Flakes optional
INSTRUCTIONS
- Heat 6 quarts of water in a large pot, bring to a boil. Add a pinch of salt and olive oil (optional, prevents sticking).
- Add Pasta to boiling water, stir occasionally and start sauce. Cook for 11-13 minutes.
- Heat olive oil and 2 tablespoons of butter in a large pan or skillet over medium heat. You don’t want to burn the butter.
- Add garlic and sauté until fragrant (about 30 seconds – 1 minute). Then add the shrimp, season with salt and pepper to taste and sauté for 1-2 minutes on one side and then flip.
- Pour in broth or wine, add red pepper flakes (optional) and add summer squash, tomatoes, parmesan and cream. Bring to a simmer for 1-2 minutes or until wine reduces by about half and the shrimp is cooked through and squash is soft.
- Drain pasta and add to sauce, stop with half the parsley. Stir to combine and then plate. Top with additional parsley and serve hot! Enjoy
Summer Shrimp Scampi
Shrimp Scampi with a twist! Parmesan, cream, tomatoes and summer squash turns the traditional shrimp scampi into a perfect summer dish.
- 2 tbsp Olive Oil
- 4 tbsp Butter
- 4-5 Garlic Cloves (minced or pressed)
- 1¼-1½ lb Shrimp Prawns, shelled with tail off
- ¼ cup White Wine, Vegetable Broth or Chicken Broth
- Salt and Pepper
- ¼ cup Chopped Parsley
- 1 Summer Squash
- 1 cup Cherry Tomatoes
- 1 tbsp Heavy Cream
- ¼ cup Grated Parmesan Cheese
- 8 oz Fettuccini Pasta, dry
- Red Pepper Flakes (optional)
Heat 6 quarts of water in a large pot, bring to a boil. Add a pinch of salt and olive oil (optional, prevents sticking).
Add Pasta to boiling water, stir occasionally and start sauce. Cook for 11-13 minutes.
Heat olive oil and 2 tablespoons of butter in a large pan or skillet over medium heat. You don't want to burn the butter.
Add garlic and sauté until fragrant (about 30 seconds – 1 minute). Then add the shrimp, season with salt and pepper to taste and sauté for 1-2 minutes on one side and then flip.
Pour in broth or wine, add red pepper flakes (optional) and add summer squash, tomatoes, parmesan and cream. Bring to a simmer for 1-2 minutes or until wine reduces by about half and the shrimp is cooked through and squash is soft.
Drain pasta and add to sauce, stop with half the parsley. Stir to combine and then plate. Top with additional parsley and serve hot! Enjoy
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