Shrimp Scampi with House Made Pasta
I was super excited for spring this year. It marked one year in the valley and I couldn’t wait to reopen the Bistro, but that came second to the release of Hillsides Unoaked Pinot Gris.
With the kitchen buzzing to life, the team charging ahead to be ready for opening day, I was preparing the fresh pasta for the lunch menu. I was lost in thought about the upcoming spot prawn season, 4 weeks away. Can I wait that long to open a bottle of Kathy’s delicious unoaked Pinot Gris, it would go so well with a spot prawn scampi…
This may be hard to believe but once you start rolling out the pasta dough this recipe comes together in just 15 minutes. It’s super fun to make, and it only requires a handful of basic ingredients. Of course, the fact that it’s absolutely delicious doesn’t hurt either. Peeling the spot prawns is quick once you’ve done it a few times!
When your shrimp is ready to go, you’ll sauté that in a bit of butter, then you’ll deglaze with wine and lemon juice, now toss in that light springy show stopping fettuccini. You can garnish with some Parmesan cheese, and serve right out of the pan. Done and done! If I can only wait for spot prawn season?!
Recipe Information
Prep Time: 75 Minutes
Cook Time: 10 Minutes
Total Time: 85 Minutes
Total Servings: 4
Calories: 2200 kcal
Calories Per Serving: 550 kcal
Ingredients
Fettuccini
- 2 cup AP Flour
- 3 large eggs
- 1 tsp kosher salt
- ½ tbsp extra virgin olive oil
Scampi
- 2 tbsp unsalted butter
- 2 lb BC spot prawns (peeled and deveined)
- 3 cloves of garlic (minced)
- ¼ tsp crushed red pepper flakes
- ¼ cup white wine
- ¼ cup lemon juice (fresh squeezed)
- salt and pepper to taste
- 2 tbsp parsely (chopped)
- ¼ cup parmesan cheese (fresh grated)
Directions
Fettuccini
Place the flour on a clean work surface and make a nest. Add the eggs, olive oil, and salt to the center and use a fork to gently break up the eggs, keeping the flour walls intact as best as you can. Use your hands to gently bring the flour inward to incorporate. Continue working the dough with your hands to bring it together into a shaggy ball.
Knead the dough for 8 to 10 minutes. At the beginning, the dough should feel pretty dry, but stick with it! It might not feel like it’s going to come together, but after 8-10 minutes of kneading, it should become cohesive and smooth. If the dough still seems too dry, sprinkle your fingers with a tiny bit of water to incorporate. If it’s too sticky, dust more flour onto your work surface. Shape the dough into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes.
Dust 2 large baking sheets with flour and set aside.
Slice the dough into four pieces. Gently flatten one into an oval disk. Run the dough through the Pasta Roller Attachment three times on level 1 (the widest setting).
Set the dough piece onto a countertop or work surface. Fold both short ends in to meet in the center, then fold the dough in half to form a rectangle.
Run the dough through the pasta roller three times on level 2, three times on level 3, and one time each on levels 4, 5, and 6.
Lay half of the pasta sheet onto the floured baking sheet and sprinkle with flour before folding the other half on top. Sprinkle more flour on top of the second half. Every side should be floured so that your final pasta noodles won't stick together.
Repeat with remaining dough.
Run the pasta sheets through the fettuccini cutter.
In a large pot of boiling salted water, cook pasta for 1-2 minutes; drain well.
Scampi
In a large pot of boiling salted water, cook pasta for 1-2 minutes; drain well.
Melt butter in a large skillet over medium high heat. Add spot prawns, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes.
Stir in wine and lemon juice; season with salt and pepper, to taste. Bring to a simmer; remove from heat and stir in pasta, lemon zest and parsley.
Serve immediately, garnished with Parmesan.
Suggested wine pairing
