For day 7 of my 15-Minute Meals is 15 days is this 15-Minute Shrimp Scampi and Pasta. With just 8 ingredients, this dish is light and perfect for the last few weeks of summer. It is buttery, garlicy, and perfect to share with family and friends. I changed a couple things from a classic shrimp scampi pasta in order to make this recipe under 15 minutes. First, I purposely bought cooked shrimp from the grocery store because it saves about 6 to 7 minutes of cooking time that the shrimp would need. I believe this also prevents that sauce from potentially becoming fishy because cooking raw shrimp in the sauce has the potential to cause this problem. I also used store-bought minced garlic when I am short on time and do not want to spend time chopping up fresh garlic. Additionally, I generally buy a pasta that takes 7 to 10 minutes to boil or less if I am in a rush and want it to cook fast. Overall, this dish is extremely simple but is a great easy seafood option that is sure to impress!
12 oz GF pasta of choice (I used GF brown rice spaghetti)
2 tbsp olive oil
1/2 cup DF buttery spread (I used Earth Balance Vegan Butter)
1 large shallot, chopped
4 tsp store bought minced garlic
3/4 cup dry white wine (or your choice of broth if you cannot have alcohol)
1 lb shrimp, pre-cooked with at least the outer shell removed
Salt & pepper to taste
Optional: fresh parsley for topping
Boil the GF pasta according to the box directions.
While you're waiting for the pasta to cook, heat a large deep pan over medium to high heat. Melt the olive oil and DF buttery spread together in the pan.
Once they're melted, add in the chopped shallot and minced garlic. Cook for a couple minutes, until the shallot becomes soft and translucent.
Stir in the white wine or broth and bring to a strong simmer. Allow to bubble for about 5 minutes or until the wine reduces by about half, stirring often.
Stir in the cooked shrimp until it is fully warmed. Add in the cooked pasta to the pan and sprinkle with salt & pepper to your preference. Stir together the shrimp and the pasta until everything is fully coated in the sauce.
Serve hot and top with chopped fresh parsley if you would like and enjoy!
Leftovers can be kept in an air-tight container in the fridge for up to 3 days.