Shrimp scampi pasta [hard mode]

babish’s upgrade. dry brine the shrimp, make sort-of shrimp stock with the shrimp shells. more herbs than just parsley. Just sear the shrimp. Fresh pasta. source:


  • 1 tsp + 1 Tbsp kosher salt (+ more to taste)

  • 1 tsp baking soda

  • 1 lb fresh shrimp, peeled (shells reserved) and deveined

  • 1 cup dry white wine

  • 1 bay leaf

  • ½ tsp black peppercorns

  • ½ cup panko bread crumbs

  • 8 Tbsp butter (1 stick), divided

  • ½ lb fresh fettuccine pasta

  • 3 Tbsp olive oil

  • 6-8 garlic cloves, thinly sliced

  • ½ tsp crushed red pepper flakes

  • 1 large shallot, minced

  • To taste freshly ground black pepper

  • Juice of 2 lemons

  • 2 tsp fresh tarragon, chopped

  • 1 Tbsp fresh marjoram, chopped

  • 3 Tbsp parsley, chopped

  • Zest of 1 lemon


  • In a medium bowl, combine 1 teaspoon salt and baking soda. Add the shrimp and toss to combine. Allow the shrimp to dry brine for 20-40 minutes at room temperature.

  • In a small saucepot, add the wine, bay leaf, peppercorns, and reserved shrimp shells. Bring the wine to a simmer and continue cooking for 5-10 minutes or until the wine is reduced by half in volume. Then, turn off the heat, strain, and reserve until ready to use.

  • Fill a large pot ⅔ the way full with water and add 2 teaspoons of salt. Bring to a boil.

  • Meanwhile, add 2 tablespoons of butter to a medium skillet. Heat over medium heat and once melted, add the breadcrumbs. Cook until the breadcrumbs are toasted, about 4-6 minutes. Reserve until ready to use.

  • In a large skillet, add the olive oil. Heat over medium-high heat until the oil is shimmering.

  • Add the shrimp one at a time and cook for 30 seconds on each side, then transfer the shrimp to a separate plate. At this point, the shrimp will only be par-cooked.

  • Add the garlic, red pepper flakes, and shallots to the same large skillet. Cook on medium-high heat for 1 minute.

  • Add the reserved infused wine, reduce the heat to medium, and continue cooking for an additional 3 minutes.

  • Meanwhile, begin cooking the fresh pasta according to the package directions.

  • Add the remaining 6 tablespoons of butter to the skillet. Allow the butter to melt fully, then add the lemon juice. Stir to combine the sauce.

  • Add the shrimp back to the skillet to finish cooking.

  • Taste the sauce for seasons, then add salt and pepper to taste.

  • Add the cooked pasta to the skillet directly from the pot, reserving all of the pasta water.

  • Using tongs, stir the pasta into the sauce. Add ¼ cup of pasta water, then stir the pasta until the sauce becomes thick, glossy, and homogenous. If the sauce becomes too thick or separates, add another ¼ cup of pasta water.

  • Finish the pasta with toasted breadcrumbs, fresh herbs, and lemon zest.