Prep Time: 15 mins
Cook Time: 15 mins
1 lb medium raw shrimp, thawed, peeled, and tail removed
1 large lemon, juiced and zested, divided (about 1/4 cup juice)
1 bunch Italian parsley, finely chopped about 3/4 cup, divided
1/3 cup gin
1 3.5 oz jar capers with juice, divided
2 medium cloves garlic, finely chopped
1 small onion, finely chopped
1 tsp crushed red pepper
1/4 cup unsalted butter
1 box angel hair pasta
Salt to taste (Kosher Salt preferable)
2 Tbs Olive Oil
Start by boiling your pasta water add 1 1/2 Tbs of salt so it tastes salty. Once the water boils, add the pasta according to the al dente directions on the box. After the pasta is cooked, drain but keep 3/4 cup liquid to add to scampi sauce.
In a large saute pan, add 2 Tbs olive oil on medium-low heat. Add the garlic, onion, and crushed red pepper and saute for 8-10 minutes until slightly caramelized. Add the shrimp and stir. As the shrimp is cooking, add the butter and 1/2 portion of the capers with juice. Cook until the shrimp is pink, about 5 minutes. Once the shrimp is cooked, lower the heat to low, add the pasta liquid, and 1/2 the portion of the lemon juice. Stir in the cooked pasta.
For the verde, roughly chop half the capers and half the parsley together. Add to a small mixing bowl and mix the 1/2 the lemon juice, zest, and gin C. Sprinkle with salt.
On a serving plate or platter, add the pasta mixture. Make sure your shrimp is on the top. Then top with the verde. Serve immediately. You can add some additional crushed red pepper for an added kick. Enjoy!
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