Shrimp Scampi with Fresh Homemade Fettucine

shrimp-scampi

You have not enjoyed pasta until you have eaten handmade pasta, especially when it is made by you. Most people are intimidated at the thought of making their own pasta, but trust me, it is not as difficult as it appears. I have written down easy to follow steps on how to make your own pasta. After you make your pasta, you can use it to make this scrumptious Shrimp Scampi with fresh Linguine. One bite and the taste will transport you to Italy’s Amalfi Coast.

Prep Time: 1 hour and 20 minutes

Cook Time: 15 minutes

Serves 6

Ingredients

2 pounds large shrimp, peeled and deveined

2 tablespoons extra virgin olive oil

5 garlic cloves, minced

½ cup dry white wine

Kosher salt

Freshly ground black pepper

1 pinch of red pepper flakes

½ lemon, juiced

1/3 cup chopped parsley

2 ½ cups all-purpose flour

4 large eggs at room temperature

1 teaspoon salt

1 tablespoon butter

Instructions:

For the pasta:

  • In a mixing bowl, add the flour and teaspoon of salt and mix them together
  • Clean a flat surface and pour the flour mixture. Shape the flour into a mound and from the middle going outwards, make a well
  • Add the eggs in the well and using a fork or a small whisk, beat and whisk them together
  • Add flour from the rim of the well into the eggs and mix. Keep adding flour into the eggs while maintain the mound shape. The dough will look messy, but keep adding flour until it begins to form a ball shape
  • Knead the dough and shape it into a smooth ball. Add more flour if the dough is sticky in ½ cup increments. Knead until the dough is elastic and not too sticky
  • Place the dough in a clean bowl and cover with plastic wrap. Let it rest for half an hour
  • Coat with flour a baking sheet and add the ball of dough to it, dividing it into equal sized quarters. While flattening the pasta, any piece of dough not in use, keep covered with a kitchen towel or plastic wrap
  • Set your pasta machine to the thickest setting and flatten one piece of dough into a thick disk between your hands and feed it through the pasta roller. Repeat once or twice. If you do not have a pasta roller, use a rolling pin to flatten it out to a thin consistency of your choosing using the pasta roller method below
  • Fold this piece of dough into thirds, like folding a letter, and feed the pasta crosswise between the rollers. Feed it through once or twice more until smooth.
  • Change the setting on the roller to the thinner settings so that you can roll the pasta into thinner segments. Roll the pasta two or three times at each setting. If the pasta has become longer from the folding, cut it in half
  • Switch from a pasta roller into a noodle cutter and feed the pasta sheets through to cut them. If you do not have a noodle cutter, cut them into thin flat noodles using a chef’s knife
  • To cook them, bring water to a boil and add a little salt. Add the pasta and cook for 4-5 minutes or until al dente

For the Shrimp:

  • In a large skillet add the olive oil and garlic. Sauté until fragrant
  • Add wine, Kosher salt, red pepper flakes, black pepper, and bring to a simmer. Let wine reduce by half.
  • Add the shrimp and sauté them until they just turn pink
  • Add the butter, parsley and lemon juice and stir
  • Serve over pasta and enjoy!

 

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One comment

  1. Pingback: PASTA BOLOGNESE

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