Rootitoot Shrimp Scampi
A shrimp scampi served over angel hair pasta in a buttery garlic sauce with parsley and Parmesan. The clipping is a photo only (watermark 'Crystal Eads'), referencing 'The Rootitoot Cookbook, A Grandma's Recipes for Your Instant Pot', pg. 139. No method text was present in the source.
Ingredients
| 1 lb | 455 g | large shrimp, peeled and deveined |
| 8 oz | 225 g | angel hair pasta or linguine |
| 4 tablespoons | 60 ml | butter |
| 3 tablespoons | 45 ml | olive oil |
| 4 cloves | garlic, minced | |
| 1/4 cup | 60 ml | dry white wine (or chicken broth) |
| 1 | lemon, juiced | |
| 1/4 teaspoon | 1.3 ml | crushed red pepper flakes |
| 1/4 cup | 60 ml | fresh parsley, chopped |
| — | grated Parmesan cheese, for serving | |
| to taste | salt and pepper |
Instructions
Reconstructed from classic proportions (source was image-only).
- Cook the pasta according to package directions until al dente; drain and set aside.
- Set the Instant Pot to Sauté. Melt the butter with the olive oil, add the garlic and red pepper flakes and cook until fragrant, about 1 minute.
- Pour in the white wine and lemon juice and simmer for 2 minutes.
- Add the shrimp, season with salt and pepper, and sauté until pink and opaque, about 3-4 minutes. Turn off Sauté.
- Toss the cooked pasta with the shrimp and garlic-butter sauce. Sprinkle with chopped parsley and grated Parmesan and serve immediately.