Shrimp Scampi Pasta

Today’s recipe is brought to you in honor of the Great American Seafood Cook off. The governor of Louisiana (a great state for fresh sustainable seafood) issued the challenge and one state and one chef will walk away with the title. All the action takes place in New Orleans and tickets are only $10.

Event sponsor and NOAA Fisheries Director Bill Hogarth commented, “I strongly believe that American seafood is, by far, the finest. Our marine fisheries management system is as unique as our nation and it works. If American seafood is on the market, you can be sure that it is being managed in a sustainable manner.”

I have to admit that fish or seafood of any kind don’t make it into my menu plans often. I really prefer to work with fresh ingredients and here in Iowa seafood is expensive if it’s fresh. But I do like knowing where the seafood I purchase comes from and that it’s being managed so fish aren’t “fished out”, if you know what I mean.

Once in a while I will splurge on shrimp. It doesn’t get too “fishy” and it’s really difficult to screw it up. A super easy recipe my family enjoys is this Shrimp Scampi Pasta. I tore it out of a magazine a couple of years ago and we probably have it every couple of months.

This will only take about 20 minutes if you work on the sauce while your pasta water boils and your pasta cooks.

1 T olive oil
1 medium onion
3 garlic cloves, minced
1 can (14oz) chicken broth, divided
3 T flour
1 lb peeled, deveined shrimp (I get the small shrimp as they are easier for the girls but the presentation is better if you get the larger ones)
1 T lemon juice
2 T butter
1 T chopped parsley
12 oz linguine
Red pepper flakes (optional)

In a large saucepan heat oil over medium heat. Add onion, cover & cook until soft, about 6 minutes. Add garlic and cook 1 minute more.

Pour one cup of broth and flour into a jar with tight fitting lid. Shake to blend. Pour remaining broth and broth flour mixture into saucepan; bring to boil, whisking constantly. Reduce heat, simmer 5 minutes. Stir in shrimp and cook 3 minutes more. Stir in lemon juice, butter and parsley. Add red pepper flakes if desired. Pour over cooked pasta.

**If you want to make this recipe a bit more of an Alfredo add some grated parmesan to the sauce.

Do you have any delicious seafood recipes for me to try?