Shrimp scampi, mafaldini scampi, pretty much ANY scampi is my jam. My mom’s favorite restaurant, as basic as it sounds, is Olive Garden. Her favorite dish? You guessed it, shrimp scampi. This dish as as close as I have come in the kitchen to her most favorite and revered dish. I would have to say that the toasted panko breadcrumbs really elevate this mafaldini scampi to a whole new level.
Ingredients
- 1/2 pound dry mafaldini pasta
- 1 tablespoon shaved garlic
- 1/4 teaspoon chili flakes
- 1/2 cup chopped gulf shrimp
- 3 tablespoons white wine
- 1/2 cup crustacean stock
- 1 tablespoon lemon juice
- 4 tablespoons butter
- 4 tablespoons extra virgin olive oil
- 2 tablespoons chopped parsley
- 2 tablespoons toasted panko breadcrumbs
Prepare
- Firstt, for the scampi, bring a large pot to a boil, heavily salt the water. Add dry pasta and cook according to package instructions.
- Next, in a large saute pan, toast garlic and chili flakes in 2 tablespoons of extra virgin olive oil. Once garlic is about to be golden brown, deglaze the pan, off the heat with white wine. Add crustacean stock and bring to a boil.
- Then add pasta to pan and start to toss in the stock, the starch from the pasta will thicken the stock and coat the pasta.
- Add your chopped shrimp and continue to toss pasta in the pan, once shrimp begins to start to cook, add your butter and stream in 2 tablespoons, of olive oil.
- Finish the pasta with chopped parsley, lemon juice and salt to taste.
- Finally, plate the pasta up individually or on a large platter and top with toasted bread crumbs.
