Goodfood x Laurent Dagenais: Lemon-Garlic Shrimp Scampi
with Angel Hair Pasta
Cooking time
15 minutes
Servings
2/4
Calories
640 /serving
We’re teaming up with Montréal chef Laurent Dagenais whose low-key charm, restaurant training and user-friendly recipes have earned him more than 1 million followers. In this bright summer pasta dish, the spotlight goes to garlic shrimp, with Parmesan and chili flakes.
We will send you:
- 285g Shrimp (BAP-certified)
- 2 Garlic cloves
- 1 Lemon
- 280g Cherry tomatoes
- 14g Parsley
- 225g Angel hair pasta
- 1g Chili flakes
- 25g Parmigiano Reggiano (contains rennet)
Contains: Milk, Shrimp, Sulphites, Wheat
You will need:
Large high-sided pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Zester
Total Fat
12 g
Saturated Fat
4 g
Sodium
900 mg
Total Carb
95 g
Sugars
8 g
Protein
40 g
Fibre
6 g
Preparation
Boil the pasta
Bring a medium pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 4 to 6 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Mise en place
Meanwhile, zest and juice the lemon. Halve the tomatoes. Mince the garlic. Finely chop the parsley leaves and stems. Pat the shrimp dry (remove the shells from the tails if desired); season with S&P.
Cook the shrimp
In a large, high-sided pan, heat a drizzle of oil on medium. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the shrimp* and chili flakes (start with ½). Cook, 1 to 2 min. per side, until opaque and cooked through.
Make the sauce
To the pan, add the lemon zest, lemon juice, tomatoes and parsley. Cook, stirring often, 1 to 2 min., until the tomatoes begin to soften.
Combine the pasta & serve
To the pan, add the pasta and ½ the reserved cooking water. Add the cheese and S&P. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the pasta between your plates. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
