Shrimp Scampi “Rigabony”
Perfect for hungry trick-or-treaters or a quick weeknight dinner, this Shrimp Scampi “Rigabony” comes together in about 30 minutes.
Pro tip: Keep a 2-pound bag of frozen, sustainably sourced shrimp in your freezer, and you’ll be halfway to dinner—most of the other ingredients are pantry staples!
Want to know how water farmers—from Vietnam to Minnesota—are raising shrimp responsibly? Watch Episode 2 (“Farming the Water”) of Hope in the Water—now streaming on PBS!
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 6-8
Ingredients:
1 stick (8 tablespoons) unsalted butter, divided
3 tablespoons olive oil
4 cloves garlic, minced and divided
2 shallots, minced
Juice of 1 lemon
½ cup good quality white wine or chicken or vegetable stock
2 pounds large shrimp, shelled and deveined
1 cup flat leaf parsley, chopped
Kosher salt and freshly ground pepper
1 pound rigatoni pasta, cooked al dente
Method:
In a small saucepan over medium heat, melt butter. Add half of the garlic (2 cloves mined) and a pinch of salt. Turn off heat and set aside.
In a large skillet over medium heat, combine 3 tablespoons butter with the olive oil. Add garlic and shallots and saute until fragrant, 5 minutes.
Add lemon juice and wine, bring to a simmer and reduce to about 2 tablespoons of liquid. Whisk in remaining tablespoon of butter to emulsify.
Add shrimp and saute until opaque, 2-4 minutes. Be careful not to overcook. Cooked shrimp look like a “C” for cooked. Overcooked shrimp look like an “O” for overcooked.
Toss shrimp with rigatoni. Add half of the parsley and toss.
Season to taste with salt and pepper and garnish with remaining parsley.
Credit: Amy Currie, HotDish Productions
