Shrimp Scampi A.o.p Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon fine sea salt. Add 12 oz imported spaghettini and cook until very al dente — about 1–2 minutes less than package instructions (typically 7–9 minutes depending on the brand). Reserve 1 cup pasta cooking water, then drain the spaghettini and set aside.

When plated, finish the dish with 1 teaspoon extra-virgin olive oil, 1 tablespoon finely grated bottarga and 2 tablespoons chopped fresh parsley sprinkled over the top.

Prepare shrimp

Pat 1 lb Florida rock shrimp very dry with paper towels. Season lightly with a pinch of salt and a few grinds of cracked black pepper.

Sauté aromatics and peppers

In a wide sauté pan over medium heat, add 2 tablespoons extra-virgin olive oil and 2 tablespoons unsalted butter. When butter foams, add 6 sliced garlic cloves and 1 minced shallot. Sauté gently for 1–1½ minutes until fragrant and beginning to soften but not brown. Add 1 cup thinly sliced sweet peppers and 1 tablespoon drained thinly sliced pickled peppers. Cook, stirring occasionally, 2–3 minutes until peppers soften but retain some bite.

Cook shrimp

Increase heat to medium-high. Push aromatics and peppers to the side and add the dried, seasoned shrimp in a single layer. Sear undisturbed 45–60 seconds until pink at the edges, then toss and cook another 30–45 seconds until just cooked through. Shrimp should be opaque and tender. Remove shrimp and peppers to a plate and keep warm while finishing sauce if necessary.

Deglaze & reduce

With the pan over medium-high heat, add 1 cup dry white wine to deglaze, scraping up any brown bits. Allow wine to reduce by about half — roughly 3–4 minutes — until slightly syrupy.

Finish sauce

Lower heat to medium. Stir in 2 tablespoons unsalted butter, 1½ tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon red pepper flakes, and 1 teaspoon salt. Swirl until butter melts and sauce is glossy. Taste and adjust seasoning with more salt or lemon if needed.

Combine pasta and shrimp

Add the drained spaghettini to the pan with the sauce, along with the reserved shrimp and peppers. Toss vigorously, adding reserved pasta water a few tablespoons at a time as needed to loosen the sauce and help it cling to the spaghettini (use up to ¾ cup). Cook together 1–2 minutes so pasta finishes cooking and absorbs sauce. Stir in 1 tablespoon grated bottarga off heat.

Plate and finish

Divide spaghettini and shrimp between serving plates. Finish each plate with a light drizzle (about 1 teaspoon) of extra-virgin olive oil, a final sprinkle of bottarga if desired, and 2 tablespoons chopped fresh parsley. Serve immediately with additional lemon wedges on the side.