Shrimp Scampi without Wine
Shrimp scampi without wine uses lemon, garlic, and veggie broth in place of wine, creating a bright, buttery sauce for juicy shrimp and pasta.
Servings: 9
Equipment
- Pot Large
- Food Processor or Blender
- Skillet Large
Ingredients
- 1 Pound pappardelle pasta
- 2 Tablespoons olive oil
- 1 ½ Pound shrimp jumbo
- 1 shallot
- 1 Stalk celery
- 1 carrot peeled
- 6 Cloves garlic
- 2 Teaspoons sundried tomato paste
- ½ Cup butter
- 1 Teaspoon sea salt
- 1 Teaspoon black pepper coarsely ground
- 1 Teaspoon fennel seeds
- ¼ Teaspoon ground cumin
- 2 Cups grape tomatoes
- 1 Teaspoon smoked paprika
- 1 Bunch basil fresh, sliced into ribbons
- 1 lemon juiced
- ½ Tablespoon lemon zest
- ¼ Cup vegetable broth
Optional Garnishes
- Parmesan freshly grated
- red pepper flakes
Instructions
- Bring 4 cups of salted water to a boil. Cook pasta al dente. Drain and rinse under cold water.
- Preheat a skillet over a medium high heat.
- Roughly chop shallot, celery, carrot, and garlic. Add to a food processor or blender with a tablespoon of olive oil and tomato paste and purée for 15 to 20 seconds.
- Combine shrimp, salt, pepper, fennel, cumin, and remaining olive oil in a large mixing bowl. Toss to coat.
- In a separate mixing bowl, combine tomatoes, basil ribbons, lemon juice, lemon zest, paprika, and vegetable broth.
- Add butter to the hot pan with puréed shallot, celery, carrot, and garlic mixture. Sauté for 2 minutes.
- Add the tomatoes and basil to the pan. Sauté to break down the tomatoes for 3 to 4 minutes.
- Create an empty space in the center of the pan and add the shrimp. After 3 minutes, stir. Turn off the heat and let the dish simmer for 2 minutes. Remove from heat.
- Plate the pasta and pour scampi on top. Garnish with Parmesan and a pinch of red pepper flakes if liked.
Notes
Don’t overcook the shrimp: They only need a few minutes to stay tender.
Prep ahead: Make the purée and tomato mix in advance to save time.
Use fresh herbs last: Add basil just before serving to keep it vibrant.
Prep ahead: Make the purée and tomato mix in advance to save time.
Use fresh herbs last: Add basil just before serving to keep it vibrant.
Nutrition
Calories: 71kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 570mg | Potassium: 329mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1880IU | Vitamin C: 16mg | Calcium: 44mg | Iron: 1mg
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