Shrimp Scampi Pasta
with Garlicky Pangrattato & Cherry Tomatoes
Cooking time
20 minutes
Servings
2/4
Calories
820 /serving
There’s nothing like a scampi dish to create night out vibes under your own roof. Zesty shrimp are tossed with thick tubes of bucatini for playful textures. Pan-cooked cherry tomatoes add bursts of sweetness, while pangrattato is the final crumble of delight.
We will send you:
- 285g Shrimp (BAP-certified)
- 4 Garlic cloves
- 14g Parsley
- 140g Cherry tomatoes
- 1 Lemon
- 40g Panko
- 30ml Vegetable demi-glace
- 225g Bucatini
Contains: Milk • Shrimp • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Zester
3 or 6 tbsp Butter
Total Fat
27 g
Saturated Fat
13 g
Sodium
1020 mg
Total Carb
112 g
Sugars
6 g
Protein
37 g
Fibre
7 g
Preparation
Boil the pasta
- Bring a medium pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 8 to 10 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, mince the garlic.
- Roughly chop the parsley leaves and stems.
- Zest and quarter the lemon.
Make the pangrattato
- In a large pan, heat 1 tbsp butter (double for 4 portions) on medium.
- Add the panko and ½ the garlic. Toast, stirring often, 2 to 3 min., until golden brown.
- Transfer to a small bowl and add a pinch of the lemon zest; stir well.
- Reserve the pan.
Start the shrimp
- Pat the shrimp dry (remove the shells from the tails if desired); season with S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the tomatoes and cook, stirring occasionally, 3 to 4 min., until beginning to burst.
- Add the shrimp and remaining garlic. Cook, 1 to 2 min. on one side, until partially cooked.
Finish the shrimp & combine the pasta
- To the pan, add the demi-glace, remaining lemon zest, 2 tbsp butter (double for 4 portions), ½ the reserved cooking water and S&P.
- Cook, stirring often, 1 to 2 min., until slightly thickened and the shrimp* are cooked through.
- Add the pasta and cook, stirring often, 1 to 2 min., until combined.
- Add the parsley; stir well.
- If the sauce seems dry, gradually add the remaining cooking water until you acheive your desired consistency.
Plate your dish
- Divide the pasta between your bowls.
- Top with the pangrattato.
- Garnish with the lemon wedges. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
