If you think about the term "shrimp scampi," you may assume that "scampi" is the technique by which shrimp is prepared, but in actuality scampi is plural for scampo, the term for shrimp in Italian. In this recipe I give you my shrimp scampi, or shrimp-shrimp, with an east-west twist.
1 pound pappardelle
1 tablespoon minced lemongrass (white part only)
4 shallots, sliced
1 tablespoon minced garlic
12 large shrimp, U-15, peeled, deveined
Juice of 3 lemons
1/4 cup fish sauce
2 tablespoons butter
Canola or grapeseed oil for cooking
Kosher salt and freshly ground black pepper to taste
Fill a stockpot 1/3 full with water and bring to a boil over high heat. When boiling, add salt. Add pappardelle and cook until al dente.
Drain pappardelle and set aside. In same stockpot over medium heat, coat lightly with oil and sautê the lemongrass, shallots and garlic for 1 minute, then season.
Add the shrimp and sautê until cooked through, about 3-5 minutes. Add lemon juice, fish sauce and pasta and toss to combine. Check for flavor and season, if necessary. Add the shrimp and sautê until cooked through, about 3-5 minutes. Add lemon juice, fish sauce and pasta and toss Add butter, toss to melt, taste and serve.