I am always asked where I find all of the recipes posted on my blog. Since I am closing in on twenty years of blogging and over fifteen hundred recipes, that is an excellent question. I discover many of my recipes while traveling in Italy and enjoying the fantastic food there.
I always carry a small journal with me when we travel, and I describe my favorite meals in detail so I can replicate them at home. I also have hundreds of cookbooks that I often browse and get a lot of inspiration from each and every one.
I have many friends and family members that share recipes with me as well. Even a trip to an outdoor market where I love to explore all the fresh seasonal produce inspires me, and I often have so many ideas of dishes I want to make that I run out of time.
This recipe is a straightforward one, and it epitomizes everything I love about Italian food. It uses a handful of right quality ingredients, and the dish comes together in mere minutes. This is another recipe that has been dropped from my blog after a redesign when I never managed to get appropriate photos of it to include it. This recipe was first posted on IFF in 2002, and although my photos are far from professional, I have to admit that they have improved considerably in the past two decades!
I first tasted this pasta many years ago while living in Italy. We were vacationing on a small island just off of Rome called Giglio, and the chef had just visited the docks where the fishermen gather with their bounty, and he returned with a bag of fresh shrimp. He put the pasta on to boil, cleaned and chopped the shrimp, and added a little butter, white wine, garlic, and red pepper. It was so delicious, similar to a shrimp scampi type of dish.
I have made this simple recipe many times since, and it always brings back memories of that day. Since you chop the shrimp anyway, don’t buy the large, expensive kind. Small to medium-sized are just fine and, if possible, buy fresh shrimp for the best flavor.
- 1 Pound Spaghetti (or Linguine)
- 1 Pound Medium Shrimp, Cleaned And Deveined, And Coarsely Chopped
- 1/4 Cup Olive Oil
- 1/2 Cup Butter
- 1 Cup White Wine
- 3 Cloves Garlic, Finely Chopped
- 1/4 Cup Parsley
- Salt & Pepper
- Red Pepper Flakes
- Put the pasta on to cook.
- While the pasta is cooking, heat the oil in a large skillet over medium heat.
- Add the shrimp, garlic, salt and pepper and red pepper flakes to taste.
- After a minute or two, as soon as the shrimp begin to pink and turn opaque, remove the shrimp from the pan and set aside. (Don't worry if they are not completely cooked as they will finish cooking at the end.)
- Add butter and wine to the skillet and turn the heat up to medium high.
- Cook until it has reduced by half.
- Drain the pasta, reserving a small cup of pasta water.
- Return the shrimp to the skillet, add the parsley and mix.
- Add the pasta, and cook another minute or two over high heat.
- If it seems dry, add a little of the reserved pasta water.
- Serve piping hot, garnishing with additional fresh parsley if desired.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 683Total Fat: 39gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 300mgSodium: 1341mgCarbohydrates: 39gFiber: 2gSugar: 2gProtein: 32g