Big pasta with lots of shrimp ( or Shrimp Scampi)

I don't know... I truthfully have never been a quote on quote " Scampi Girl " . I feel like my experience with " Shrimp Scampi " ( I do not know why I am quoting that , like I know its an actual dish but i'm Pretending that its not) has just been other renditions of it but minus the title. Really, like.. any seafood in a glossy tangy wine broth with pasta. Sorry, I am super caught up in the title and I know "Scampi" is shrimp or lobster or whatever but , Its something else to me ! I have also found, the 2 times I have ever felt inclined to order it or make it that it lacks shrimp so ... Load this dish up with it ! Maybe then , It will rightfully earn its tile back " Shrimp Scampi" . I am trading in the " scampi" for " lots of shrimp" and frankly , I am getting the point across better .

Okay. So... here is my "Big pasta with lots of shrimp" ( quoting because- its the title of my thing" ( and probably the title of someone else's thing ) *emphasis on the pasta because , a part of growing up is knowing what pasta to use and when . I really love how a larger pasta picks up the glossy sauciness and its also just a fun and fashionable thing to do for your dish... Like , accessorizing matters in cooking too . Period . So in this lengthy , annoying and really inappropriately punctuated paragraph , Please take away this : Use lots of parsley. Use a large tubular pasta , You will see I am going to use giant shells . If you want to stick with your reliable linguine - By all means , go for it ! lots of parmesan . And of course , The star of the show - The shrimp . Any sized shrimp will work here. I always like a large or jumbo wild shrimp ( Fresh or frozen ) . Keeping the shells on your shrimp is totally optional but very much encouraged , the shells add a lot of flavor to our sauce and I highly recommend ( but , always optional ) . Also I added peas and cream just because !

p.s

Happy Valentines day! I will be cooking this tonight and I would be cooking this tonight regardless of my relationship status. PERIOD. Truly, this dish is absolutely wonderful.

Also.

I Hope my boyfriend gets me the facial steamer I requested - Updates on the next blog ! Hope we are not disappointed !!!!

Serves : 4

Ingredients

1 1/2 -2 lbs large shrimp - shells on ( optional)

Kosher salt & freshly ground pepper

1lb pasta or spaghetti of choice

3- ish tablespoons olive oil plus more for drizzling

5 tablespoons butter ( unsalted )

1 small onion diced

1 head of garlic sliced thinly

3/4 tablespoon serrano , calabria , jalapeno , or crushed red pepper flakes ( optional )

1/2 cup dry white wine ( plus more for drinking ;)

3/4 cup parsley plus additional for garnish

1/2 lemon

1/2 cup frozen peas

1/4 cup- ish cream

1. Cook pasta in a pot of boiling salted water until al dente . Drain , and toss with healthy drizzle of olive oil to prevent sticking and set aside .

2. Pat and dry Shrimp. Season with Salt and pepper

3. heat your butter and olive oil in a large shallow skillet on medium- high heat until butter is melted and somewhat bubbly/ foamy , about 2 minutes or so . Add your diced onion and sliced garlic to pan and season with salt and pepper . Stir the onion and garlic occasionally and cook until onions and garlic are soft but not burnt. If you are adding hot pepper, go ahead and do that now.

4. Add shrimp and toss thoroughly in oil and butter until shrimp are curled up and pink , about a minute or so. Add white wine and let simmer until you start to see the sauce turning into a thicker glossy version ( about 3-5 minutes or so) . Go for glossy !

5. Add Peas, majority of your chopped parsley , and cream . Let simmer for another minute or until peas are cooked .

6. Add pasta into your skillet with gorgeous sauce , squeeze your 1/2 lemon and toss toss toss until everything is covered in the #gorgeousgloss (#rhymes) ! Add your left over parsley for garnish, and shaved pecorino or parmesan and enjoy !

Buon Apetito !

xx

Sarah