Shrimp Scampi with Spinach Fettuccine

Name: Shrimp Scampi with Spinach Fettuccine
Total time: 20 min
Ingredients: 12 ounces spinach fettuccini; 2 tablespoons olive oil; ¼ cup butter, ½ stick; 4 large garlic cloves, peeled and minced, about 2 tablespoons; ½ cup white wine; juice from 1 large lemon, about 3 tablespoons; ½ teaspoon dried red pepper flakes; 1 pound fresh, extra jumbo shrimp, peeled and deveined, about 16 to 20; ½ pound fresh spinach leaves, chopped, about 2 cups; 1 teaspoon kosher salt; ½ teaspoon coarse pepper; 3 tablespoons fresh Italian flat-leaf parsley, chopped

Coastal Mains

Shrimp Scampi with Spinach Fettuccine

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The Strategy:

This recipe delivers an intensely vibrant, high-energy coastal pasta by aggressively tossing extra jumbo shrimp and striking green spinach fettuccine in a violently bubbling garlic-butter and white wine reduction. By flashing the massive shrimp in the sharp, heavily acidic lemon-wine sauce just until opaque, you ensure a shockingly tender bite that pairs perfectly with the starchy, deeply satisfying chew of the al dente pasta. Plating this massive, vibrantly green and bright pink dish provides an undeniably luxurious, restaurant-quality meal that commands the table in under twenty minutes.

Serves: 6 | Total Time: 20 minutes till it’s ready

Ingredients

For the pasta and sauce base

12 ounces spinach fettuccini
2 tablespoons olive oil
¼ cup butter, ½ stick
4 large garlic cloves, peeled and minced, about 2 tablespoons
½ cup white wine
juice from 1 large lemon, about 3 tablespoons
½ teaspoon dried red pepper flakes

For the shrimp, spinach and seasoning

1 pound fresh, extra jumbo shrimp, peeled and deveined, about 16 to 20
½ pound fresh spinach leaves, chopped, about 2 cups
1 teaspoon kosher salt
½ teaspoon coarse pepper
3 tablespoons fresh Italian flat-leaf parsley, chopped

Ingredients arranged: dry ribbons of bright green spinach fettuccine, a bowl of massive raw grey shrimp, fresh spinach leaves, vibrant yellow lemons, heavy blocks of butter, a bottle of crisp white wine, whole garlic bulbs, fresh flat-leaf parsley, and fiery red pepper flakes around a heavy cast-iron skillet on a marble prep board.

Instructions

Add the pasta to a pot of salted boiling water and cook until just al dente, about 10 to 12 minutes.
Heat the olive oil and butter in a large sauté pan over medium-high heat until melted and bubbly.
Add the garlic and cook until soft and beginning to brown, about 2 minutes.
Slowly pour in the wine and simmer for 5 minutes.
Stir in the lemon juice and red pepper flakes.
Add the shrimp and spinach to the pan and cook until the shrimp turns opaque and is just cooked through, about 3 to 5 minutes.
Season with salt and pepper.
Drain the pasta and pour into the sauté pan.
Toss with the shrimp and spinach.
Sprinkle the parsley overtop.

A cook's hand using heavy silver tongs to toss steaming, bright green spinach fettuccine ribbons and massive, opaque pink jumbo shrimp in a large cast-iron skillet violently boiling with thick, rich garlic butter and white wine sauce.

Thing to Note

✦ Shellfish: Shellfish is even easier and quicker to prepare than fish. I keep bags of frozen shrimp in the freezer and pull them out whenever I need to make something really fast. Here are a couple of my favorite shellfish recipes.

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The Heart of the Table

Dropping a massive, heavy serving bowl overflowing with intensely aromatic, vividly green spinach fettuccine and bright pink jumbo shrimp instantly electrifies the dining table. The sharp, aggressive scent of toasted garlic, white wine, and butter hitting the air forces guests to lean in, rapidly passing heavy ceramic bowls while eagerly diving into the rich, heavily textured pasta.

8 guests gathered tightly around a rustic dining table, laughing loudly, passing heavy ceramic bowls, and drinking icy Pinot Grigio in glasses on a Palm Beach Estate. A massive steaming ceramic bowl of Shrimp Scampi with Spinach Fettuccine anchors the lively coastal dinner party.

Neighborly Grace

THE PRESENTATION: Do not carefully plate individual portions. Violently pile the steaming, bright green pasta and massive pink shrimp into the center of a massive, shallow ceramic serving bowl. Ensure the rich, garlic-heavy butter sauce pools heavily at the bottom, and aggressively shower the entire dish with bright green flat-leaf parsley and sharp red pepper flakes.
THE POUR: The heavy, rich butter sauce and the intensely sharp lemon juice demand a fiercely acidic, highly aromatic white wine. A wildly crisp, bone-dry Italian Pinot Grigio or a razor-sharp, fiercely chilled Sancerre perfectly slices through the rich garlic butter while elevating the sweet shrimp.
THE VIBE: Energetic, fast-paced weekday luxury. This is the intensely satisfying meal you execute on a busy Wednesday evening, served hot right out of the pan, demanding an atmosphere of loud, relaxed, and wildly satisfying coastal dining.

Chef’s Recommendations

The Green on the Plate: Blanched Asparagus Three Ways
Bread for the Sauce: Garlic Knot Rolls
Something Fresh Alongside: Balsamic Corn & Watercress Salad
The Glass Alongside: The Gin Fizz

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Shrimp Scampi with Spinach Fettuccine

Shrimp Scampi with Spinach Fettuccine

The full recipe lives in the Vault

The Heart of the Table

Neighborly Grace

✨ The Gilded Swaps