Orecchiette Scampi Recipe
Gulf shrimp, roasted tomato, white wine, lemon, butter
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Ingredients
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Pasta
Shrimp and Sauce
Method
Pasta Preparation
- 1
Cook the Orecchiette
In a large pot, bring salted water to a boil. Add the orecchiette pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Reserve 1 cup of pasta water, then drain the rest and set aside.
Shrimp and Sauce Preparation
- 2
Roast the Tomatoes
Preheat your oven to 400°F (200°C). Place the halved cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 20 minutes or until they are caramelized.
- 3
Sauté the Shrimp
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced garlic and sauté for about 1 minute or until fragrant. Add the Gulf shrimp and cook for 2-3 minutes on each side until they turn pink and opaque.
- 4
Make the Sauce
Pour in the white wine and lemon juice into the skillet with the shrimp. Let it simmer for about 3-4 minutes until the wine reduces slightly. Stir in the roasted tomatoes and the remaining 2 tablespoons of butter until melted and combined.
- 5
Combine Pasta and Sauce
Add the cooked orecchiette to the skillet with the shrimp and sauce, tossing everything together. If the sauce is too thick, add some reserved pasta water until you reach the desired consistency. Season with salt and pepper to taste.
- 6
Finish and Serve
Remove from heat and stir in the chopped fresh parsley. Serve immediately, garnishing with additional parsley if desired.