Shrimp Scampi with Pepperocini and Garlic Olive Oil

It's here - the last weekend before Christmas! All of my shopping and wrapping are done and I'm planning on eating lightly this weekend to prep for all the goodies to come next week. If you plan to do the same, keep reading for one of my favorite light pasta recipes!

When we were in Rome, we stopped by a little store called Peperita, located in the Jewish Ghetto just off Piazza Mattei. Brian and I were intrigued by the miniature bowls of flavored olive oils, sauces, and spreads set out on tables to lure in passers-by like us. 

The owner, Rita, lives in Tuscany where she has a farm and grows hundreds of organic hot peppers and olive oils. All the products in the store are made with these home grown peppers, and everything we tasted was delicious. So I knew I was coming home with something.

I ended up deciding on an olive oil that was flavored with, what else, peppers (pepperocini to be exact) and garlic.

I knew it would be perfect to pour over pasta to add a nice spice. And, since I've always been a big fan of light, garlicky pasta dishes (like Greek Shrimp and Veggies) I decided to try making another classic favorite of mine - Shrimp Scampi over angel hair.

The dish involves sauteing the shrimp with garlic, butter, olive oil, white wine, then tossed with red pepper flakes and parsley. Perfect for a light, weeknight dinner to balance out all the holiday meals we're all eating!

Shrimp Scampi with Pepperocini and Garlic Olive Oil

  • 1 pound large (16-20 count) shrimp, shelled* and de-veined
  • Cooked, thin pasta of your choice, preferably angel hair or linguine
  • 2 tablespoons spicy-flavored olive oil
  • 2-3 tablespoons butter
  • Salt
  • 3-4 garlic cloves, slivered, or 1 Tbsp minced garlic
  • ½ - 1 teaspoon red pepper flakes (if spicy-flavored olive oil is not available)
  • ½ cup white wine
  • 2 tablespoons finely chopped parsley
  • Freshly ground black pepper to taste
  • Juice of 1 lemon

1. Heat a sauté pan to medium-high heat and add the olive oil and butter. Once the butter melts, foams up and subsides, add the garlic and red pepper flakes. If using unsalted butter, sprinkle with salt. Sauté for a minute, or until you see the edges of some of the garlic just beginning to brown.

2. As soon as the garlic begins to brown, add the shrimp to the pan. Then add the white wine and stir to combine and coat the shrimp with the butter, oil, and wine. Spread the shrimp out in an even layer in the pan. Increase the heat to the highest setting and let the wine boil vigorously for 2-3 minutes.

3. Turn the shrimp over, or toss them so the cooked sides are mostly facing up, and boil the wine for another minute. Remove from the heat, add the parsley and toss to combine. Add the lemon juice and black pepper.

4. Add cooked pasta into the pan and stir to combine. Add additional red pepper flakes or pepper olive oil if desired. Serve immediately and enjoy hot. Top with Parmesan cheese if desired.


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