If you do not like shrimp feel free to use chicken instead. We want you to make the recipes from c3 work for you.
Serves 2-3 (double to feed more)
- 1 lb. Shrimp (4 – 6 per person)
- 4 T. Butter
- 2 T. Extra Virgin Olive Oil
- 2 t. Red Pepper Flakes
- 1 c. White Wine
- 1 c. Chicken Broth or Fish Stock
- Cherry Tomatoes (8 – 10 halved)
- Garlic (3 cloves)
- Shallot (1 large)
- Lemon (2 whole)
- Basil (1 sprig)
- Chives (6 sprigs)
- Flat Leaf Parsley
- Crushed Red Pepper (to taste)
- Parmesan (to taste)
- Salt & Pepper (to taste)
- 1/2 lb. Pasta (capellini, spaghetti, fettuccine)
Want to cook along side Carl? Watch his video.
NOW LET’S PUT IT TOGETHER
Start by peeling and deveining your shrimp. Rinse and set aside to dry (they must be dry before cooking). You can even do this earlier in the day.
Add water to a 4 quart sauce pot. Salt liberally, and bring to a boil for pasta.
Preheat a medium sized nonstick sauté pan on medium heat with one tablespoon of olive oil.
When hot, add the diced shallots and finely grate the garlic bulbs into the pan and saute for about 2-minutes to soften them
Deglaze the pan with the white wine and cook until it is almost evaporated from the pan.
Add stock, chili flakes, cherry tomatoes, chives and lemons (zested and juiced).
When the sauce comes to a simmer, season the raw shrimp with salt and pepper and poach in the liquid for about 1 minute per side.
Add the butter to melt.
Taste and season the sauce accordingly, if needed.
Meanwhile, when the pot of water begins to boil, add the pasta and use tongs to gradually push it into the seasoned water as it starts to soften. Stir occasionally so pasta doesn’t stick together & boil about 3-5 minutes for capellini, or until al dente.
Strain the pasta and quickly add it to the pan with the scampi sauce and cooked shrimp. Toss the pasta in the sauce to coat evenly.
Top with fresh basil, sprig of chives, and a grating of Parmesan cheese.
No time to cook…No worries