recipe | shrimp scampi

There are those dishes that you just want to tack on the menu plan every single week. This is one of those; fully hubby and friend approved and will cause you to keep ripping off "just one more" piece of bread so that you can soak up more of the goodness.

It's such a good summer dish; it is fresh and bright and just really happy. Even with the cream it is not overly heavy. So you must make it before the summer officially comes to an end. However, know that in this house, at least, it will make an appearance in all seasons.

Shrimp Scampi with Cherry Tomatoes

3 1/2 tablespoons kosher salt

1 pound bucatini, spaghetti or fettucine

3 tablespoons olive oil

2 cloves garlic, minced

2 shallots, minced

1 pound cherry tomatoes, sliced

1 tablespoon paprika (I left this out)

1 teaspoon chile flakes

1 cup white wine

1 cup heavy cream

1 pound large shrimp, peeled and deveined

1/4 cup chopped fresh chives

3 tablespoons fresh parsley leaves, chopped


Fill a high-sided skillet set over high heat with water. Add 3 tablespoons of the salt and bring to a boil. Add the pasta, and gently stir using tongs to make sure the pasta doesn't stick to itself. Cook the pasta for 12 to 14 minutes, and then drain.

In a large skillet set over medium heat, add the oil. When hot, add the garlic, shallots, tomatoes and the remaining 1/2 tablespoon salt. Salute until the onions are translucent, 2 to 3 minutes. Stir in the paprika and chile flakes, and salute for 1 to 2 minutes. Pour in the wine, scraping up any bits on the bottom of the pan. Bring to a simmer. Add the cream and return to a simmer for 1 minute. Add the shrimp and cover with the sauce. Cook, stirring to make sure the shrimp cooks through, 3 to 5 minutes. Add the chives and parsley, and toss to mix. Serve the shrimp and sauce over the pasta.

Enjoy, my friends!

recipe courtesy of Tia Mowry at Home