Shrimp Scampi over Penne Pasta

January 4th 2014

Shrimp Scampi over Penne Pasta

Shrimp Ingredients:

2 lbs of 31-40 raw shrimp, rails removed

2 TBSP olive oil

1 TBSP white vinegar

salt and pepper

Scampi mixture ingredients to add to a food processor and pulse until you obtain a paste:

1 stick of softened butter

1/4 cup panko bread crumbs

1/4 cup parmesan cheese

1/4 cup parsley

2 shallots

About 7-8 large garlic cloves

1 tsp red pepper flakes

salt and pepper

4 TBSP olive oil

lemon  zest

juice of 1 lemon

1 tsp italian seasoning

Other ingredients:

2 TBSP olive oil

2 TBSP white wine

2 TBSP fresh parsley

1 pound of penne rigate

1 TBSP italian seasoning

1/2 stick of butter

For pasta:

Boil 1 pound of penne rigate just until al dente. Drain pasta and toss with 1/2 stick of butter, 1 TBSP italian seasoning, and 2 TBSP olive oil. 

To assemble your scampi bake:

Preheat oven to 400 degrees

Butter a large casserole dish and spread the pasta in the casserole dish into a flat layer. 

Lay out the shrimp into a single layer. 

Drizzle the shrimp with another 2 TBSP of olive and 2 TBSP of white wine

Spread the scampi paste all over the top of the shrimp

Bake for 20 minutes or until just starting to brown. turn the broiler on for 5 minutes to brown the top. 

Finish the top with a little fresh parsley and a few grates of asiago  or parmesan cheese (if desired)

The wine I chose with this dish is a nice Sauvignon Blanc. You could also do a Chenin Blanc. Either wine will compliment this dish well because you have the richness of the butter, olive oil and cheese and then the brightness and crispness of the wine.