Scampinski–Shrimp & Pasta

serves four

The pasta:

If you can find a pasta store that sells fresh pasta, by all means get fresh fusilli. The dried variety works, of course, but the taste and consistency of fresh is superior.

1/2 cup of olive oil
2-3 dashes, Tabasco
2-3 dashes, Worcestershire Sauce
1/2 teaspoon, Salt (or even slightly less)
1/4 teaspoon, Black Pepper
3/4 teaspoon, Garlic powder
1/4 cup Parsley flakes
32-40 fresh, medium shrimp (i.e. 24 to the lb. size), peeled & deveined. (note: Slice open and clean both the backs and bellies. This is painstaking, but not only is the shrimp cleaned, but the sliced edges curl up nicely during cooking.)

1-1/4 lbs. Fusilli pasta (or Rotini)(Fresh pasta, if available)
3/4 teaspoon salt
1/4 cup Parmesan cheese, freshly grated

Preparation:

Combine the first seven (7) ingredients in a bowl. Add the shrimp and mix well. If possible, prepare this in the morning and let it sit in the fridge (covered).

Place dinner plates or pasta bowls into a 180 deg. F oven. Or, if microwave safe,  heat them them in a microwave for a minute or two before serving.

Bring three to four quarts of water to a rolling boil and add pasta along with 3/4 teaspoons salt. Drain when done, add 1/4 cup olive oil and stir. Set aside.

Place the shrimp mixture to a 12” skillet (I use a non-stick type) and arrange them so that each is lying down flat. Sauté over a medium-high flame until they are cooked through half way and beginning to brown (perhaps five minutes). Then flip each shrimp and to sauté for another 2-3 minutes.  Add the drained pasta and mix everything. Cook on a high flame for 4-5 minutes, stirring occasionally.

Serve with grated Parmesan or Romano cheese. A dry white white (suggestion: Vernaccia di San Gimignano) pairs well. And, whenever possible, serve with a Green Lime Salad.