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Egg Noodle Shrimp Scampi | Recipeish | Gustus Vitae

by Frankie Scanlon
  • Yield: Serves 4.
  • Time: 90 Minutes.
  • Storage Notes: Best if enjoyed same day.
  • Difficulty: Easy.

This is one of our favorite pasta dishes: robust, rich, and creamy, and cut with the brightness and acidity from the truffled bruschetta, each bite is a multiflavored, multitextured delight.

Easy enough for a weeknight meal and more than decadent enough for date night, we love how easy this pasta meal is to dress up or dress down. 

Ingredients

  • 1.5LB shrimp, deveined and with head and tail removed.
  • 1 package egg noodle pasta (around 9oz).
  • 2 medium to large heirloom tomatoes.
  • 1 1/2 sticks unsalted butter.
  • 3/4 cup heavy whipping cream.
  • 4 Tbs Taste of Cajun Seasoning.
  • 1 Tbs Smoked Spanish Paprika.
  • 1/2 cup white wine (we generally use Sauvignon Blanc because we're having a glass while we cook, but anything that's not too sweet will do just fine). 
  • 1 Tbs Italian Black Winter Truffle Sea Salt.
  • 1 large white onion.
  • 1 bunch fresh spinach. 
  • 12 cloves garlic.
  • 3 Tbs Garlic Basil Sea Salt.
  • 4 tbs extra virgin olive oil.
  • Basil for garnish.
Directions
  • Get your mise en place all set up - finely dice onions, mince garlic, rinse and cube tomatoes into 1/4" squares, and rinse spinach.
  • In a mixing bowl, combine tomatoes, olive oil, and Italian Black Winter Truffle Sea Salt. Give it a few stirs to combine, and set aside.
  • Rinse and pat dry shrimp. In another mixing bowl, combine shrimp with Taste of Cajun Seasoning, Smoked Spanish Paprika, and a drizzle of olive oil. Stir to fully coat shrimp, and reserve.
  • In large, high walled cast iron pan, add 1/2 stick up butter and bring up to medium high.
  • When butter is melted and beginning to foam, add onions, garlic, and 1 Tbs of the Garlic Basil Sea Salt. Cook, stirring frequently, until they both begin to brown - around 7 minutes. Use a slotted spoon to remove, and reserve.
  • Deglaze pan with a splash of white wine, and once evaporated, add another half stick of butter and marinating shrimp.
  • Cook until shrimp are firm, stirring them around occasionally - around 4 minutes depending on their size. Again using a slotted spoon, remove and add to the bowl with the garlic/onion mixture.
  • Deglaze again, and add final 1/2 stick of butter and spinach. Cook down, stirring frequently, until spinach starts to fully wilt - around 3 minutes.
  • Bring a large pot of water to a rolling boil.
  • Add back in onion and garlic mix and shrimp, and pour in cream. Sprinkle in remainder of Garlic Basil Sea Salt and reduce heat to medium. Stir occasionally to combine and reduce by 1/5th.
  • Add egg noodles to boiling water and cook until al dente - timing will depend on noodle thickness.
  • When noodles are done, ladle in 1/3 cup of the starchy water to the creamy sauce - this will help it stick to the noodles. Stir to incorporate.
  • Strain noodles, then pour into sauce. Use tongs to fold in, taking care to separate any noodles that may be stuck together.
  • Plate noodles, ladle extra sauce and shrimp on top, then spoon bruschetta mix around the perimeter.
  • Garnish with fresh basil, serve, and devour.
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