Weekend Cooking: Shrimp Scampi Pasta
01 Feb 2017

Weekend Cooking: Shrimp Scampi Pasta

01 Feb 2017

Many of my favorite pasta dishes are oil-based, one of them being the Shrimp Scampi pasta at Tony Roma’s.  I used to order it very often whenever I’m there, but during my last few trips I felt rather disappointed by the dish.  Theoretically the dish doesn’t seem too difficult to make, so I decided to try it myself.  This recipe was based on the one by Tyler Florence, which was getting good reviews.

For my first try, I used diluted apple cider vinegar as a substitute for the white wine called for in Tyler’s recipe, but found the vinegar smell quite strong and unappetizing.  I also felt that the pasta did not quite absorb the lovely sweetness of the shrimp.  I’ve modified this recipe as notes for my next attempt at making this, and I hope this will get me closer to attaining that perfect pasta dish I love.

Shrimp Scampi Pasta


  • 2 tablespoons plus 1/2 teaspoon salt
  • 400 grams linguini
  • 4 tablespoons butter
  • 4 tablespoons extra-virgin olive oil, plus more for drizzling
  • 3 shallots, finely diced
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 500 grams large shrimp, peeled and deveined, shells reserved
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup apple juice
  • Juice of 1 lemon
  • 1/4 cup finely chopped flat-leaf parsley (daun sup)


For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add 2 tablespoons of salt and the linguini.  Stir to make sure the pasta separates, then cover.  When the water returns to a boil, cook for about 6 to 8 minutes or until al dente.  Reserve 1/3 cup of the pasta water, then drain the pasta in a colander and set aside.

Meanwhile, in a large skillet, melt 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat.

Saute the shallots, garlic and red pepper flakes, until the shallots are translucent, about 3 to 4 minutes.

Season the shrimp with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Add the shrimp to the pan and cook until they have turned pink, about 2 to 3 minutes.  Remove the shrimp from the pan, set aside and keep warm.

Add the apple juice, lemon juice and reserved pasta cooking water, the shrimp shells, and bring to a boil.  Reduce heat to medium and simmer for about 10 minutes.  Remove the shells using a slotted spoon or strainer.

Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the celery leaves and cooked pasta.  Stir well and add the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Drizzle over a bit more olive oil and serve immediately, with some grated parmesan if you like.

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