Description
Learn how to make delicious shrimp scampi pasta in just 20 minutes with this quick and easy recipe. Perfect for a busy weeknight dinner!
Ingredients
- – 1/2 pound (227g) raw shrimp, peeled and deveined (approximately 5 shrimp per serving)
- – 6-8 ounces (170-227g) dried fettuccine pasta
- – 2 1/2 tablespoons (37ml) beef tallow
- – 1 1/2 tablespoons (22ml) vegetable oil + more for shrimp
- – 2 1/2 – 3 tablespoons (37-45ml) shallot, roughly chopped
- – 4 garlic cloves, roughly chopped or pressed
- – Dash red pepper flakes
- – 1/4 cup (60ml) apple juice
- – 1/2 lemon, juiced
- – 1/4 teaspoon (1.25g) salt, more to taste
- – Freshly Ground Black Pepper, to taste
- – Fresh parsley, for garnish
Instructions
- Generously season the peeled and deveined shrimp with salt, pepper, and vegetable oil.
- In a large pot, bring salted water to a rolling boil. Once boiling, add the fettuccine and cook until slightly under al dente, about two minutes less than the package suggests. Reserve about ½ cup of the pasta water before draining.
- Meanwhile, in a large skillet over medium heat, heat up beef tallow and vegetable oil until hot. Add chopped shallots, garlic, red pepper flakes, and a pinch of salt. Sauté for 1-2 minutes.
- Place the seasoned shrimp in the skillet, arranging them evenly on one side. Cook for 1-2 minutes until they start to turn pink, then remove from the skillet and set aside.
- Pour apple juice into the shallot mixture to deglaze the pan slowly. Add more salt (around ¼ teaspoon) and lemon juice. Let the sauce simmer for about 2-3 minutes to allow the apple juice to reduce. Add a little more beef tallow.
- Return the shrimp to the skillet and cook on the other side. Add the drained pasta and mix to coat, incorporating some reserved pasta water as needed to achieve the desired sauce consistency. Let the pasta cook in the sauce for 1-2 minutes.
- Take off the heat and serve immediately, garnishing with lemon wedges and fresh parsley on top.
