Surprisingly Tasty Shrimp Scampi
This was a whim but worked out really well. And just run with the anchovies, they start fishy but turn nutty…
Get a pot of boiling salted water on. Everything else starts in a pan with heated olive oil and butter – a good few cloves of chopped garlic and a chopped shallot or two into the pan. Then anchovies- half a little can or a good squeeze of anchovy paste. Cracked pepper, crushed red pepper and a handful of chopped parsley. Let go for a while and add a small jar of clam juice and half a box of seafood stock. Let reduce by at least half. Here’s the pan getting started:
Once the sauce is reduced, throw some angel hair pasta into the pot. When just barely done, add to the pan sauce. Toss around and add a bit of the pasta water if it’s too tight. Then toss in some small small to medium raw peeled shrimp. Yes raw, the carryover will cook them through. Finish with another handful of fresh parsley and grated pecorino.
p.s. – The key here is preparation – everything cut up and laid out before you start cooking — “mis en place” – see below:
