Grilled Shrimp Scampi Pasta

~from Savoring Time in the Kitchen

Serves 6

1-1/2 pounds dried pasta (I used Capellini)

2 tablespoons extra virgin olive oil

2-1/2 pounds large shrimp, peeled and deveined

Kosher salt and black pepper

2 tablespoons shallots, finely chopped

2 large garlic cloves, minced

1 pinch crushed red pepper flakes

1-1/2 cups dry white wine (I used a Chardonnay)

Zest and juice of 2 organic lemons

5 tablespoons salted butter

1/2 cup fresh parsley, chopped

2 tablespoons chopped fresh thyme

Do Ahead Notes:

1. Pasta can be boiled, rinsed under cool water and drained in the morning. Under-cook slightly. Toss with a little olive oil and place in a zipper lock bag in the refrigerator until 1 hour before assembly. When ready to start dinner, heat a large pot of boiling water and add the already-cooked pasta for 1 minute, just long enough to heat through, and then add to a large saute pan along with the heated sauce and grilled shrimp.

2. Sauce can be made in the morning. Refrigerate until 1 hour before assembly. When ready to start dinner, reheat sauce in a large saucepan or microwave until heated. I like to double the sauce and pass extra sauce at the table.

3. Shrimp can be peeled and deveined a day ahead. Keep in a bowl with fresh ice on top, covered, in the refrigerator.

Directions:

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water.

Skewer shrimp and brush with oil and lemon juice or extra sauce, if you have made it ahead. Allow to marinate at least 30 minutes to an hour. Season with salt and pepper. Grill for 1-2 minutes on each side. Remove from skewers and set aside.

Sauce: In a large skillet over medium heat, add 1 tablespoons olive oil. Add the shallots, season with salt and pepper and cook 5 minutes. Add the garlic, thyme, red pepper flakes, and sauté for another minute. Pour in the wine, lemon juice and zest, and reduce for a at least five minutes or so. Then add the diced tomatoes and capers, S&P, stir and cook until fragrant, 1-2 minutes. Stir in butter.

Add the shrimp and pasta to the sauce, tossing to combine. If needed, thin the sauce with a little of the pasta cooking water. Remove the pasta from the heat and stir in half of the parsley.

Divide the pasta between plates and top with the remaining fresh parsley and thyme. Pass extra sauce and red pepper flakes at the table.