Food & Cooking Recipes Appetizers Shrimp Scampi 3.4 (95) 8 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 26, 2021 Print Rate It Share Share Tweet Pin Email Servings: 6 The beauty of this dish is that it can be served many ways: over rice, tossed with pasta, plain with a side of crusty herb buttered bread, or as an appetizer with small toothpicks. And don't forget: the shrimp for this recipe needs to be shelled and deveined.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books). Ingredients 1 pound pasta, or 3 cups cooked rice Coarse salt 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 pounds large shrimp, peeled and deveined Freshly ground black pepper 5 garlic cloves, minced ½ teaspoon crushed red pepper flakes, plus more for garnish 1 ½ tablespoons freshly grated lemon zest ¼ cup white wine Juice of 1 lemon ¼ cup chopped fresh parsley leaves Directions Bring a large pot of water to a boil over high heat. Add the pasta and a generous pinch of salt and cook until al dente. Drain the pasta, reserving 1/2 cup of the pasta water. Meanwhile, heat a large saute pan over high heat. Add 1 1/2 tablespoons of the oil and swirl it to coat the pan. Add the shrimp in a single layer. Sprinkle with salt and pepper. After 2 minutes, turn the shrimp over; add the remaining 1 1/2 teaspoons of oil, the garlic, and the red pepper flakes. Stir constantly for 1 to 2 minutes, regulating the heat to avoid burning the garlic. Add the lemon zest and white wine to the shrimp. Stir to reduce the wine slightly. Add the lemon juice, cooked pasta, and reserved pasta water to the pan. Toss to combine. Remove from the heat and sprinkle with the parsley. Serve with a drizzle of olive oil and extra red pepper flakes on each serving. Rate it Print