This Capellini and Shrimp Scampi recipe started based on a Steamed mussels dish I had in Columbus, Ohio. I plan on adding the steamed mussel recipe to the site soon. I tweaked, twisted, changed it all together so it doesn't resemble the original recipe at all. When I look at recipes, I always modify them is some sort. Be it, technique, ingredients or even some time cooking method. With that, there are a couple of key points that I hope you don't modify on this recipe that is key to this recipe.
The first being the shrimp shells, save and use them. It adds so much flavor. The second being the fish sauce, a great umami bomb, if you've read other recipes on this site you know I use it a lot. It's one of my secret umami ingredients, it's like a flavor bomb. If you want to check out other recipes I use it on the Bolognese, Thai Chicken Soup, and others. I use it like salt Don't be scared, use it.
If you're looking for a great Capellini and Shrimp Scampi, this is. Let me know what you think.
Capellini Shrimp Scampi
Ingredients
Shrimp Prep
- 2 lbs shrimp 31-40 count per pound. deveined easy peal (save the shells)
- 2 teaspoon salt
- 2 tsp white pepper
Sause, part 1 of the Vin Blanc
- 4 cups chicken stock I use Minnors chicken base
- 2 tablespoon Thyme Freash is best, I use one 4" piece
- ¼ cup lemon juice Juice of 1 lemon, and the zest
Sause, part 2 of the Vin Blanc
- 1 ½ cup heavy cream
- 6 oz white wine
- 2 teaspoon red pepper flakes more or less, depending on your teast
- 1 tablespoon butter
- 1 tbsp flour
Main
- 6 each scallions sliced
- 4 each garlic cloves shredded on a micro plane
- 2 quarts cherry tomatoes halfed
- 1 ½ teaspoon fish sauce dont be scared, and dont smell it
- 1 ½ teaspoon Worcestershire
Instructions
Shrimp Prep
- Remove shells and tails (save them for the stock, it adds so much flavor)
Sause, part 1 of the Vin Blanc
- bring chicken stock, saved shrimp shells, thyme, and lemon juice to a simmer for about 10 mins. You can simmer longer if you have time. You will still need 4 cups in the end, so you will likely need to add some water at the end.
- strain through a fine mesh strainer, and set a side
Sause, part 2 of the Vin Blanc
- simmer cream till reduced by half
- add wine, reduce by ¼
- cut the butter into ¼ inch cubes, and add flour, mash with a fork. make a ball with your hasnd. Then add to the cream sauce. Stir till sauce thickens.
Cooking Shrimp
- Add the salt and pepper to shrimp, toss to evenly coat
- add 1 tablespoon olive oil to the pan and par-cook shrimp over med-high heat for 1m 30 seconds each side. Remove from heat source. ( I typically leave it in the pan).
Fianlly, it comes together
- add 1 tablespoon olive oil and shallots to the pan over medium heat. cook for 4 mins
- add the garlic to the pan, using micro grader for the garlic if you have one, if not minced is fine. cook for another 4 mins
- add tomatoes, cook for 4 mins
- add the chicken stock, bring to a hard simmer then add the cream sauce, fish sauce and worcestershire and shrimp
- cook Capellini or angel hair pasta according to directions. Its typically about 4 mins.
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