Shrimp Scampi With Homemade Pappardelle

This classic dish goes well with many types of pasta or toasted bread. I usually make it with fettucine but decided to go with pappardelle to show you how you can cut your own noodles by hand.

You’ll need:

• Shrimp
• Butter
• Olive oil
• Garlic cloves
• Parsley
• A dry white wine
• Salt, red pepper flakes and ground black pepper
• Pasta or toasted bread

Watch this video to learn how to make pasta: https://www.youtube.com/watch?v=nNGSEkoRwGM

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In this video, we’re making  a classic shrimp scampi. The preparation and cook time for this recipe  are quick – perfect for any night of the week. You’ll need: • Shrimp • Butter  • Olive oil • Garlic cloves  • Parsley • A dry white wine 

• Salt, red pepper flakes and ground black pepper • Pasta or toasted bread I’m making fresh pappardelle, but  store-bought pasta works, too. Step one You’ll need about one pound for this recipe. Watch this video on the channel to  learn how to make pasta on your own.

And if you haven’t already, help  our channel grow by subscribing. For today’s pappardelle, I’m flattening the dough  in order to run it through the Kitchenaid roller. I prefer my pasta on the thinner side. In order to get the dough even, I run it through  

Each thickness setting twice until  I get to number 6 on the roller. If you want a slightly thicker  and chewier noodle, try setting 5. Cut the sheets to your preferred noodle length  – nine or ten inches is usually a good measure.

For the width, I’m aiming for  half an inch to one inch wide. Now would be a good time to turn  on the heat for your pasta water. Step two: Prepare the shrimp. I prefer to remove the tail. I’ve found  that the difference in flavor is marginal  

Whether or not the tails were left on. But more  importantly, make sure to de-vein the shrimp. Step three: Mince the  garlic, and chop the parsley. Here’s where I wish I hadn’t forgotten  to record the chopping of the parsley. Step four Get your salt, red pepper flakes and  freshly ground black pepper to focus.

You’ll also need a half cup of dry white wine. I chose this Vermentino because of its freshness. It’s similar to Sauvignon Blanc,  and pairs well with seafood. Let’s start cooking. Salt the water for the pasta. This pasta should cook in about  three to three and a half minutes.

In the meantime, let’s cook the shrimp. Add the oil and butter to  a large pot on medium heat. Once the butter has melted, sauté  the garlic for about one minute. Add the rest of the ingredients,   and cook for about four minutes or until  the wine has reduced by about half.

Turn the shrimp about halfway through. Just before transferring the pasta, add  the parsley and the juice from a lemon. I love the acidity and the  flavor, so I use the whole lemon. Stir gently for about a minute on low heat so  that the sauce is incorporated into the pasta.