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Cooking 101
This is our most popular recipe ever. The minced herbs in our Chimichurri takes all the work out of making a killer shrimp scampi that you can serve with or without the pasta.
Chef Tip: Shrimp cook super quickly, so the timing here is the only trick. Ask your fish monger for peeled shrimp... frozen work just fine too!
1 lb of dried spaghetti
Butter
1 lb of shrimp, peeled and deveined
Salt
¼ cup of white wine
1 lemon
In a large pot, cook the spaghetti according to package instructions
When the pasta has about 5 minutes left to cook, cook the shrimp. In a large sauté pan over medium heat, melt about 1 tbsp of butter to coat the pan and add shrimp plus a pinch of salt
Let the shrimp cook for 2 minutes, then add about ¼ pouch of Chimichurri, and ¼ cup of white wine. Simmer shrimp until the pasta is done cooking. Drain and add pasta to shrimp and sauce
Add another tbsp of butter, and a squeeze of fresh lemon juice and toss until pasta is coated with sauce
Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…
This recipe is also great with our Red Pepper Romesco sauce.
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