fettuccine & shrimp in white wine saffron brotha few servings of pappardelle or fettuccine small cup fish/seafood stock (clam juice, chicken or veggie stock will work too)pinch saffron threads1 or 2 small shallots, diced (optional, not pictured)several garlic cloves, mincedpound of shelled shrimpchunk of salted buttersaltcrushed peppercorns or red pepper flakesolive oilsmall cup white wineCook fettuccine to al dente. Reserve cup of cooking liquid. Put it in cooking pot and set to the side.Bring cup of white wine to a simmer in a pan. Add saffron threads, then remove from heat and set aside.Heat a little olive oil in pan and add diced shallots. Sauté until they just begin to lose color.Add shrimp and garlic to pan, and sprinkle with salt. Saute with medium-high heat until shrimp are cooked (pink). Remove shrimp from pan with slotted spoon.Add a chunk of pepper to pan and saute a bit. Stir in a fat spoonful of flour. Pour win saffron-wine and stock in as soon as flour has incorporated. Stir well. Allow sauce to reduce on medium-low heat.After sauce has cooked a little, add shrimp to pan. Let it do it’s thing for a minute.Put fettuccine and reserved liquid into cooking pot. Toss well and let sit on low for a few minutes.Serve with crushed peppercorns, fresh shaved parmesan, and/or crispy lemon-garlic kale.
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fettuccine & shrimp in white wine saffron brotha few servings of pappardelle or fettuccine small cup fish/seafood stock (clam juice, chicken or veggie stock will work too)pinch saffron threads1 or 2 small shallots, diced (optional, not pictured)several garlic cloves, mincedpound of shelled shrimpchunk of salted buttersaltcrushed peppercorns or red pepper flakesolive oilsmall cup white wineCook fettuccine to al dente. Reserve cup of cooking liquid. Put it in cooking pot and set to the side.Bring cup of white wine to a simmer in a pan. Add saffron threads, then remove from heat and set aside.Heat a little olive oil in pan and add diced shallots. Sauté until they just begin to lose color.Add shrimp and garlic to pan, and sprinkle with salt. Saute with medium-high heat until shrimp are cooked (pink). Remove shrimp from pan with slotted spoon.Add a chunk of pepper to pan and saute a bit. Stir in a fat spoonful of flour. Pour win saffron-wine and stock in as soon as flour has incorporated. Stir well. Allow sauce to reduce on medium-low heat.After sauce has cooked a little, add shrimp to pan. Let it do it’s thing for a minute.Put fettuccine and reserved liquid into cooking pot. Toss well and let sit on low for a few minutes.Serve with crushed peppercorns, fresh shaved parmesan, and/or crispy lemon-garlic kale.
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fettuccine & shrimp in white wine saffron brotha few servings of pappardelle or fettuccine small cup fish/seafood stock (clam juice, chicken or veggie stock will work too)pinch saffron threads1 or 2 small shallots, diced (optional, not pictured)several garlic cloves, mincedpound of shelled shrimpchunk of salted buttersaltcrushed peppercorns or red pepper flakesolive oilsmall cup white wineCook fettuccine to al dente. Reserve cup of cooking liquid. Put it in cooking pot and set to the side.Bring cup of white wine to a simmer in a pan. Add saffron threads, then remove from heat and set aside.Heat a little olive oil in pan and add diced shallots. Sauté until they just begin to lose color.Add shrimp and garlic to pan, and sprinkle with salt. Saute with medium-high heat until shrimp are cooked (pink). Remove shrimp from pan with slotted spoon.Add a chunk of pepper to pan and saute a bit. Stir in a fat spoonful of flour. Pour win saffron-wine and stock in as soon as flour has incorporated. Stir well. Allow sauce to reduce on medium-low heat.After sauce has cooked a little, add shrimp to pan. Let it do it’s thing for a minute.Put fettuccine and reserved liquid into cooking pot. Toss well and let sit on low for a few minutes.Serve with crushed peppercorns, fresh shaved parmesan, and/or crispy lemon-garlic kale.
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fettuccine & shrimp in white wine saffron brotha few servings of pappardelle or fettuccine small cup fish/seafood stock (clam juice, chicken or veggie stock will work too)pinch saffron threads1 or 2 small shallots, diced (optional, not pictured)several garlic cloves, mincedpound of shelled shrimpchunk of salted buttersaltcrushed peppercorns or red pepper flakesolive oilsmall cup white wineCook fettuccine to al dente. Reserve cup of cooking liquid. Put it in cooking pot and set to the side.Bring cup of white wine to a simmer in a pan. Add saffron threads, then remove from heat and set aside.Heat a little olive oil in pan and add diced shallots. Sauté until they just begin to lose color.Add shrimp and garlic to pan, and sprinkle with salt. Saute with medium-high heat until shrimp are cooked (pink). Remove shrimp from pan with slotted spoon.Add a chunk of pepper to pan and saute a bit. Stir in a fat spoonful of flour. Pour win saffron-wine and stock in as soon as flour has incorporated. Stir well. Allow sauce to reduce on medium-low heat.After sauce has cooked a little, add shrimp to pan. Let it do it’s thing for a minute.Put fettuccine and reserved liquid into cooking pot. Toss well and let sit on low for a few minutes.Serve with crushed peppercorns, fresh shaved parmesan, and/or crispy lemon-garlic kale.
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fettuccine & shrimp in white wine saffron brotha few servings of pappardelle or fettuccine small cup fish/seafood stock (clam juice, chicken or veggie stock will work too)pinch saffron threads1 or 2 small shallots, diced (optional, not pictured)several garlic cloves, mincedpound of shelled shrimpchunk of salted buttersaltcrushed peppercorns or red pepper flakesolive oilsmall cup white wineCook fettuccine to al dente. Reserve cup of cooking liquid. Put it in cooking pot and set to the side.Bring cup of white wine to a simmer in a pan. Add saffron threads, then remove from heat and set aside.Heat a little olive oil in pan and add diced shallots. Sauté until they just begin to lose color.Add shrimp and garlic to pan, and sprinkle with salt. Saute with medium-high heat until shrimp are cooked (pink). Remove shrimp from pan with slotted spoon.Add a chunk of pepper to pan and saute a bit. Stir in a fat spoonful of flour. Pour win saffron-wine and stock in as soon as flour has incorporated. Stir well. Allow sauce to reduce on medium-low heat.After sauce has cooked a little, add shrimp to pan. Let it do it’s thing for a minute.Put fettuccine and reserved liquid into cooking pot. Toss well and let sit on low for a few minutes.Serve with crushed peppercorns, fresh shaved parmesan, and/or crispy lemon-garlic kale.
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fettuccine & shrimp in white wine saffron brotha few servings of pappardelle or fettuccine small cup fish/seafood stock (clam juice, chicken or veggie stock will work too)pinch saffron threads1 or 2 small shallots, diced (optional, not pictured)several garlic cloves, mincedpound of shelled shrimpchunk of salted buttersaltcrushed peppercorns or red pepper flakesolive oilsmall cup white wineCook fettuccine to al dente. Reserve cup of cooking liquid. Put it in cooking pot and set to the side.Bring cup of white wine to a simmer in a pan. Add saffron threads, then remove from heat and set aside.Heat a little olive oil in pan and add diced shallots. Sauté until they just begin to lose color.Add shrimp and garlic to pan, and sprinkle with salt. Saute with medium-high heat until shrimp are cooked (pink). Remove shrimp from pan with slotted spoon.Add a chunk of pepper to pan and saute a bit. Stir in a fat spoonful of flour. Pour win saffron-wine and stock in as soon as flour has incorporated. Stir well. Allow sauce to reduce on medium-low heat.After sauce has cooked a little, add shrimp to pan. Let it do it’s thing for a minute.Put fettuccine and reserved liquid into cooking pot. Toss well and let sit on low for a few minutes.Serve with crushed peppercorns, fresh shaved parmesan, and/or crispy lemon-garlic kale.
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fettuccine & shrimp in white wine saffron brotha few servings of pappardelle or fettuccine small cup fish/seafood stock (clam juice, chicken or veggie stock will work too)pinch saffron threads1 or 2 small shallots, diced (optional, not pictured)several garlic cloves, mincedpound of shelled shrimpchunk of salted buttersaltcrushed peppercorns or red pepper flakesolive oilsmall cup white wineCook fettuccine to al dente. Reserve cup of cooking liquid. Put it in cooking pot and set to the side.Bring cup of white wine to a simmer in a pan. Add saffron threads, then remove from heat and set aside.Heat a little olive oil in pan and add diced shallots. Sauté until they just begin to lose color.Add shrimp and garlic to pan, and sprinkle with salt. Saute with medium-high heat until shrimp are cooked (pink). Remove shrimp from pan with slotted spoon.Add a chunk of pepper to pan and saute a bit. Stir in a fat spoonful of flour. Pour win saffron-wine and stock in as soon as flour has incorporated. Stir well. Allow sauce to reduce on medium-low heat.After sauce has cooked a little, add shrimp to pan. Let it do it’s thing for a minute.Put fettuccine and reserved liquid into cooking pot. Toss well and let sit on low for a few minutes.Serve with crushed peppercorns, fresh shaved parmesan, and/or crispy lemon-garlic kale.
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fettuccine & shrimp in white wine saffron broth

a few servings of pappardelle or fettuccine
small cup fish/seafood stock (clam juice, chicken or veggie stock will work too)
pinch saffron threads
1 or 2 small shallots, diced (optional, not pictured)
several garlic cloves, minced
pound of shelled shrimp
chunk of salted butter
salt
crushed peppercorns or red pepper flakes
olive oil
small cup white wine

Cook fettuccine to al dente. Reserve cup of cooking liquid. Put it in cooking pot and set to the side.
Bring cup of white wine to a simmer in a pan. Add saffron threads, then remove from heat and set aside.
Heat a little olive oil in pan and add diced shallots. Sauté until they just begin to lose color.
Add shrimp and garlic to pan, and sprinkle with salt.
Saute with medium-high heat until shrimp are cooked (pink). Remove shrimp from pan with slotted spoon.
Add a chunk of pepper to pan and saute a bit. Stir in a fat spoonful of flour. Pour win saffron-wine and stock in as soon as flour has incorporated. Stir well. Allow sauce to reduce on medium-low heat.
After sauce has cooked a little, add shrimp to pan. Let it do it’s thing for a minute.
Put fettuccine and reserved liquid into cooking pot. Toss well and let sit on low for a few minutes.
Serve with crushed peppercorns, fresh shaved parmesan, and/or crispy lemon-garlic kale.

Are you tired endless white wine/shrimp combo recipes? Didn’t think so, but here’s one which uses red wine instead.I use the word “purple” loosely but with great conviction here…Meaning, it’s purple because I said it is. And because the merlot kind of makes it look that way. To be honest, I didn’t have white wine, or I would have used it instead. But to my delight, merlot does a really interesting job of working with traditional scampi ingredients and adds sort of a punch where white wine adds more of a sparkle. This recipe includes an amazing(ly simple) worth-buying-panko-for topping that satisfies any need you may have for a crispy, greasy, peppery crunch. Optional, yes, but highly recommended. Purple shrimp scampiserves 2 a LOT of butter (about 1/2 stick)some olive oilenough fettuccine for 2as many shrimp as you want1/2 head garlic, minced or squeezed through garlic pressred pepper flakesabout 1/2 cup merlotfresh chopped basil & parsleypanko flakes (optional)salt & pepper (lemon pepper pictured here)lemon juice (not pictured)arugula & spinach (optional) Cook fettuccine & drain when it’s al dente. Reserve about 1/3 cup of the pasta cooking water — it’s full of awesome starch that is very helpful in sauces.Heat a few tbs butter & olive oil (hint: use way more than you think you need) in a pan on medium heat. Add enough panko flakes to create a thin layer on the bottom of the pan. Season generously with salt & pepper and stir well. Reduce the heat to low and let the flakes get nice and toasty while you do the next steps. They can be kept on very low heat the whole time you cook, just make sure they don’t burn!Melt a few tbs butter and a little olive oil in a different, larger wok or skillet on low heat.Add garlic & as many red pepper flakes as you want. Stir frequently to make sure garlic doesn’t burn (this is important).After about 5 minutes, (or as long as your patience will allow) turn heat up to medium-high and add shrimp, stirring. Cook for 2-3 minutes until pink and almost opaque. Add enough wine to coat the bottom of the pan and then some. Let the wine boil and reduce, stirring often, for a few minutes or until it’s reduced a bit. Reduce heat to medium/medium-low.Add the fettuccine, reserved cooking water, chopped herbs, and a good squeeze of lemon juice to pan and stir well to incorporate (tongs are best for this). Season with salt & pepper and let it do its thing for a minute or two.If you want to be a classy grownup about it, saute a little arugula and tear raw spinach into your scampi.Divide into two bowls. Top it off with the fried panko flakes. Serve immediately.
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Are you tired endless white wine/shrimp combo recipes? Didn’t think so, but here’s one which uses red wine instead.I use the word “purple” loosely but with great conviction here…Meaning, it’s purple because I said it is. And because the merlot kind of makes it look that way. To be honest, I didn’t have white wine, or I would have used it instead. But to my delight, merlot does a really interesting job of working with traditional scampi ingredients and adds sort of a punch where white wine adds more of a sparkle. This recipe includes an amazing(ly simple) worth-buying-panko-for topping that satisfies any need you may have for a crispy, greasy, peppery crunch. Optional, yes, but highly recommended. Purple shrimp scampiserves 2 a LOT of butter (about 1/2 stick)some olive oilenough fettuccine for 2as many shrimp as you want1/2 head garlic, minced or squeezed through garlic pressred pepper flakesabout 1/2 cup merlotfresh chopped basil & parsleypanko flakes (optional)salt & pepper (lemon pepper pictured here)lemon juice (not pictured)arugula & spinach (optional) Cook fettuccine & drain when it’s al dente. Reserve about 1/3 cup of the pasta cooking water — it’s full of awesome starch that is very helpful in sauces.Heat a few tbs butter & olive oil (hint: use way more than you think you need) in a pan on medium heat. Add enough panko flakes to create a thin layer on the bottom of the pan. Season generously with salt & pepper and stir well. Reduce the heat to low and let the flakes get nice and toasty while you do the next steps. They can be kept on very low heat the whole time you cook, just make sure they don’t burn!Melt a few tbs butter and a little olive oil in a different, larger wok or skillet on low heat.Add garlic & as many red pepper flakes as you want. Stir frequently to make sure garlic doesn’t burn (this is important).After about 5 minutes, (or as long as your patience will allow) turn heat up to medium-high and add shrimp, stirring. Cook for 2-3 minutes until pink and almost opaque. Add enough wine to coat the bottom of the pan and then some. Let the wine boil and reduce, stirring often, for a few minutes or until it’s reduced a bit. Reduce heat to medium/medium-low.Add the fettuccine, reserved cooking water, chopped herbs, and a good squeeze of lemon juice to pan and stir well to incorporate (tongs are best for this). Season with salt & pepper and let it do its thing for a minute or two.If you want to be a classy grownup about it, saute a little arugula and tear raw spinach into your scampi.Divide into two bowls. Top it off with the fried panko flakes. Serve immediately.
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Are you tired endless white wine/shrimp combo recipes? Didn’t think so, but here’s one which uses red wine instead.I use the word “purple” loosely but with great conviction here…Meaning, it’s purple because I said it is. And because the merlot kind of makes it look that way. To be honest, I didn’t have white wine, or I would have used it instead. But to my delight, merlot does a really interesting job of working with traditional scampi ingredients and adds sort of a punch where white wine adds more of a sparkle. This recipe includes an amazing(ly simple) worth-buying-panko-for topping that satisfies any need you may have for a crispy, greasy, peppery crunch. Optional, yes, but highly recommended. Purple shrimp scampiserves 2 a LOT of butter (about 1/2 stick)some olive oilenough fettuccine for 2as many shrimp as you want1/2 head garlic, minced or squeezed through garlic pressred pepper flakesabout 1/2 cup merlotfresh chopped basil & parsleypanko flakes (optional)salt & pepper (lemon pepper pictured here)lemon juice (not pictured)arugula & spinach (optional) Cook fettuccine & drain when it’s al dente. Reserve about 1/3 cup of the pasta cooking water — it’s full of awesome starch that is very helpful in sauces.Heat a few tbs butter & olive oil (hint: use way more than you think you need) in a pan on medium heat. Add enough panko flakes to create a thin layer on the bottom of the pan. Season generously with salt & pepper and stir well. Reduce the heat to low and let the flakes get nice and toasty while you do the next steps. They can be kept on very low heat the whole time you cook, just make sure they don’t burn!Melt a few tbs butter and a little olive oil in a different, larger wok or skillet on low heat.Add garlic & as many red pepper flakes as you want. Stir frequently to make sure garlic doesn’t burn (this is important).After about 5 minutes, (or as long as your patience will allow) turn heat up to medium-high and add shrimp, stirring. Cook for 2-3 minutes until pink and almost opaque. Add enough wine to coat the bottom of the pan and then some. Let the wine boil and reduce, stirring often, for a few minutes or until it’s reduced a bit. Reduce heat to medium/medium-low.Add the fettuccine, reserved cooking water, chopped herbs, and a good squeeze of lemon juice to pan and stir well to incorporate (tongs are best for this). Season with salt & pepper and let it do its thing for a minute or two.If you want to be a classy grownup about it, saute a little arugula and tear raw spinach into your scampi.Divide into two bowls. Top it off with the fried panko flakes. Serve immediately.
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Are you tired endless white wine/shrimp combo recipes? Didn’t think so, but here’s one which uses red wine instead.I use the word “purple” loosely but with great conviction here…Meaning, it’s purple because I said it is. And because the merlot kind of makes it look that way. To be honest, I didn’t have white wine, or I would have used it instead. But to my delight, merlot does a really interesting job of working with traditional scampi ingredients and adds sort of a punch where white wine adds more of a sparkle. This recipe includes an amazing(ly simple) worth-buying-panko-for topping that satisfies any need you may have for a crispy, greasy, peppery crunch. Optional, yes, but highly recommended. Purple shrimp scampiserves 2 a LOT of butter (about 1/2 stick)some olive oilenough fettuccine for 2as many shrimp as you want1/2 head garlic, minced or squeezed through garlic pressred pepper flakesabout 1/2 cup merlotfresh chopped basil & parsleypanko flakes (optional)salt & pepper (lemon pepper pictured here)lemon juice (not pictured)arugula & spinach (optional) Cook fettuccine & drain when it’s al dente. Reserve about 1/3 cup of the pasta cooking water — it’s full of awesome starch that is very helpful in sauces.Heat a few tbs butter & olive oil (hint: use way more than you think you need) in a pan on medium heat. Add enough panko flakes to create a thin layer on the bottom of the pan. Season generously with salt & pepper and stir well. Reduce the heat to low and let the flakes get nice and toasty while you do the next steps. They can be kept on very low heat the whole time you cook, just make sure they don’t burn!Melt a few tbs butter and a little olive oil in a different, larger wok or skillet on low heat.Add garlic & as many red pepper flakes as you want. Stir frequently to make sure garlic doesn’t burn (this is important).After about 5 minutes, (or as long as your patience will allow) turn heat up to medium-high and add shrimp, stirring. Cook for 2-3 minutes until pink and almost opaque. Add enough wine to coat the bottom of the pan and then some. Let the wine boil and reduce, stirring often, for a few minutes or until it’s reduced a bit. Reduce heat to medium/medium-low.Add the fettuccine, reserved cooking water, chopped herbs, and a good squeeze of lemon juice to pan and stir well to incorporate (tongs are best for this). Season with salt & pepper and let it do its thing for a minute or two.If you want to be a classy grownup about it, saute a little arugula and tear raw spinach into your scampi.Divide into two bowls. Top it off with the fried panko flakes. Serve immediately.
Zoom Info
Are you tired endless white wine/shrimp combo recipes? Didn’t think so, but here’s one which uses red wine instead.I use the word “purple” loosely but with great conviction here…Meaning, it’s purple because I said it is. And because the merlot kind of makes it look that way. To be honest, I didn’t have white wine, or I would have used it instead. But to my delight, merlot does a really interesting job of working with traditional scampi ingredients and adds sort of a punch where white wine adds more of a sparkle. This recipe includes an amazing(ly simple) worth-buying-panko-for topping that satisfies any need you may have for a crispy, greasy, peppery crunch. Optional, yes, but highly recommended. Purple shrimp scampiserves 2 a LOT of butter (about 1/2 stick)some olive oilenough fettuccine for 2as many shrimp as you want1/2 head garlic, minced or squeezed through garlic pressred pepper flakesabout 1/2 cup merlotfresh chopped basil & parsleypanko flakes (optional)salt & pepper (lemon pepper pictured here)lemon juice (not pictured)arugula & spinach (optional) Cook fettuccine & drain when it’s al dente. Reserve about 1/3 cup of the pasta cooking water — it’s full of awesome starch that is very helpful in sauces.Heat a few tbs butter & olive oil (hint: use way more than you think you need) in a pan on medium heat. Add enough panko flakes to create a thin layer on the bottom of the pan. Season generously with salt & pepper and stir well. Reduce the heat to low and let the flakes get nice and toasty while you do the next steps. They can be kept on very low heat the whole time you cook, just make sure they don’t burn!Melt a few tbs butter and a little olive oil in a different, larger wok or skillet on low heat.Add garlic & as many red pepper flakes as you want. Stir frequently to make sure garlic doesn’t burn (this is important).After about 5 minutes, (or as long as your patience will allow) turn heat up to medium-high and add shrimp, stirring. Cook for 2-3 minutes until pink and almost opaque. Add enough wine to coat the bottom of the pan and then some. Let the wine boil and reduce, stirring often, for a few minutes or until it’s reduced a bit. Reduce heat to medium/medium-low.Add the fettuccine, reserved cooking water, chopped herbs, and a good squeeze of lemon juice to pan and stir well to incorporate (tongs are best for this). Season with salt & pepper and let it do its thing for a minute or two.If you want to be a classy grownup about it, saute a little arugula and tear raw spinach into your scampi.Divide into two bowls. Top it off with the fried panko flakes. Serve immediately.
Zoom Info
Are you tired endless white wine/shrimp combo recipes? Didn’t think so, but here’s one which uses red wine instead.I use the word “purple” loosely but with great conviction here…Meaning, it’s purple because I said it is. And because the merlot kind of makes it look that way. To be honest, I didn’t have white wine, or I would have used it instead. But to my delight, merlot does a really interesting job of working with traditional scampi ingredients and adds sort of a punch where white wine adds more of a sparkle. This recipe includes an amazing(ly simple) worth-buying-panko-for topping that satisfies any need you may have for a crispy, greasy, peppery crunch. Optional, yes, but highly recommended. Purple shrimp scampiserves 2 a LOT of butter (about 1/2 stick)some olive oilenough fettuccine for 2as many shrimp as you want1/2 head garlic, minced or squeezed through garlic pressred pepper flakesabout 1/2 cup merlotfresh chopped basil & parsleypanko flakes (optional)salt & pepper (lemon pepper pictured here)lemon juice (not pictured)arugula & spinach (optional) Cook fettuccine & drain when it’s al dente. Reserve about 1/3 cup of the pasta cooking water — it’s full of awesome starch that is very helpful in sauces.Heat a few tbs butter & olive oil (hint: use way more than you think you need) in a pan on medium heat. Add enough panko flakes to create a thin layer on the bottom of the pan. Season generously with salt & pepper and stir well. Reduce the heat to low and let the flakes get nice and toasty while you do the next steps. They can be kept on very low heat the whole time you cook, just make sure they don’t burn!Melt a few tbs butter and a little olive oil in a different, larger wok or skillet on low heat.Add garlic & as many red pepper flakes as you want. Stir frequently to make sure garlic doesn’t burn (this is important).After about 5 minutes, (or as long as your patience will allow) turn heat up to medium-high and add shrimp, stirring. Cook for 2-3 minutes until pink and almost opaque. Add enough wine to coat the bottom of the pan and then some. Let the wine boil and reduce, stirring often, for a few minutes or until it’s reduced a bit. Reduce heat to medium/medium-low.Add the fettuccine, reserved cooking water, chopped herbs, and a good squeeze of lemon juice to pan and stir well to incorporate (tongs are best for this). Season with salt & pepper and let it do its thing for a minute or two.If you want to be a classy grownup about it, saute a little arugula and tear raw spinach into your scampi.Divide into two bowls. Top it off with the fried panko flakes. Serve immediately.
Zoom Info
Are you tired endless white wine/shrimp combo recipes? Didn’t think so, but here’s one which uses red wine instead.I use the word “purple” loosely but with great conviction here…Meaning, it’s purple because I said it is. And because the merlot kind of makes it look that way. To be honest, I didn’t have white wine, or I would have used it instead. But to my delight, merlot does a really interesting job of working with traditional scampi ingredients and adds sort of a punch where white wine adds more of a sparkle. This recipe includes an amazing(ly simple) worth-buying-panko-for topping that satisfies any need you may have for a crispy, greasy, peppery crunch. Optional, yes, but highly recommended. Purple shrimp scampiserves 2 a LOT of butter (about 1/2 stick)some olive oilenough fettuccine for 2as many shrimp as you want1/2 head garlic, minced or squeezed through garlic pressred pepper flakesabout 1/2 cup merlotfresh chopped basil & parsleypanko flakes (optional)salt & pepper (lemon pepper pictured here)lemon juice (not pictured)arugula & spinach (optional) Cook fettuccine & drain when it’s al dente. Reserve about 1/3 cup of the pasta cooking water — it’s full of awesome starch that is very helpful in sauces.Heat a few tbs butter & olive oil (hint: use way more than you think you need) in a pan on medium heat. Add enough panko flakes to create a thin layer on the bottom of the pan. Season generously with salt & pepper and stir well. Reduce the heat to low and let the flakes get nice and toasty while you do the next steps. They can be kept on very low heat the whole time you cook, just make sure they don’t burn!Melt a few tbs butter and a little olive oil in a different, larger wok or skillet on low heat.Add garlic & as many red pepper flakes as you want. Stir frequently to make sure garlic doesn’t burn (this is important).After about 5 minutes, (or as long as your patience will allow) turn heat up to medium-high and add shrimp, stirring. Cook for 2-3 minutes until pink and almost opaque. Add enough wine to coat the bottom of the pan and then some. Let the wine boil and reduce, stirring often, for a few minutes or until it’s reduced a bit. Reduce heat to medium/medium-low.Add the fettuccine, reserved cooking water, chopped herbs, and a good squeeze of lemon juice to pan and stir well to incorporate (tongs are best for this). Season with salt & pepper and let it do its thing for a minute or two.If you want to be a classy grownup about it, saute a little arugula and tear raw spinach into your scampi.Divide into two bowls. Top it off with the fried panko flakes. Serve immediately.
Zoom Info
Are you tired endless white wine/shrimp combo recipes? Didn’t think so, but here’s one which uses red wine instead.I use the word “purple” loosely but with great conviction here…Meaning, it’s purple because I said it is. And because the merlot kind of makes it look that way. To be honest, I didn’t have white wine, or I would have used it instead. But to my delight, merlot does a really interesting job of working with traditional scampi ingredients and adds sort of a punch where white wine adds more of a sparkle. This recipe includes an amazing(ly simple) worth-buying-panko-for topping that satisfies any need you may have for a crispy, greasy, peppery crunch. Optional, yes, but highly recommended. Purple shrimp scampiserves 2 a LOT of butter (about 1/2 stick)some olive oilenough fettuccine for 2as many shrimp as you want1/2 head garlic, minced or squeezed through garlic pressred pepper flakesabout 1/2 cup merlotfresh chopped basil & parsleypanko flakes (optional)salt & pepper (lemon pepper pictured here)lemon juice (not pictured)arugula & spinach (optional) Cook fettuccine & drain when it’s al dente. Reserve about 1/3 cup of the pasta cooking water — it’s full of awesome starch that is very helpful in sauces.Heat a few tbs butter & olive oil (hint: use way more than you think you need) in a pan on medium heat. Add enough panko flakes to create a thin layer on the bottom of the pan. Season generously with salt & pepper and stir well. Reduce the heat to low and let the flakes get nice and toasty while you do the next steps. They can be kept on very low heat the whole time you cook, just make sure they don’t burn!Melt a few tbs butter and a little olive oil in a different, larger wok or skillet on low heat.Add garlic & as many red pepper flakes as you want. Stir frequently to make sure garlic doesn’t burn (this is important).After about 5 minutes, (or as long as your patience will allow) turn heat up to medium-high and add shrimp, stirring. Cook for 2-3 minutes until pink and almost opaque. Add enough wine to coat the bottom of the pan and then some. Let the wine boil and reduce, stirring often, for a few minutes or until it’s reduced a bit. Reduce heat to medium/medium-low.Add the fettuccine, reserved cooking water, chopped herbs, and a good squeeze of lemon juice to pan and stir well to incorporate (tongs are best for this). Season with salt & pepper and let it do its thing for a minute or two.If you want to be a classy grownup about it, saute a little arugula and tear raw spinach into your scampi.Divide into two bowls. Top it off with the fried panko flakes. Serve immediately.
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Are you tired endless white wine/shrimp combo recipes? Didn’t think so, but here’s one which uses red wine instead.I use the word “purple” loosely but with great conviction here…Meaning, it’s purple because I said it is. And because the merlot kind of makes it look that way. To be honest, I didn’t have white wine, or I would have used it instead. But to my delight, merlot does a really interesting job of working with traditional scampi ingredients and adds sort of a punch where white wine adds more of a sparkle. This recipe includes an amazing(ly simple) worth-buying-panko-for topping that satisfies any need you may have for a crispy, greasy, peppery crunch. Optional, yes, but highly recommended. Purple shrimp scampiserves 2 a LOT of butter (about 1/2 stick)some olive oilenough fettuccine for 2as many shrimp as you want1/2 head garlic, minced or squeezed through garlic pressred pepper flakesabout 1/2 cup merlotfresh chopped basil & parsleypanko flakes (optional)salt & pepper (lemon pepper pictured here)lemon juice (not pictured)arugula & spinach (optional) Cook fettuccine & drain when it’s al dente. Reserve about 1/3 cup of the pasta cooking water — it’s full of awesome starch that is very helpful in sauces.Heat a few tbs butter & olive oil (hint: use way more than you think you need) in a pan on medium heat. Add enough panko flakes to create a thin layer on the bottom of the pan. Season generously with salt & pepper and stir well. Reduce the heat to low and let the flakes get nice and toasty while you do the next steps. They can be kept on very low heat the whole time you cook, just make sure they don’t burn!Melt a few tbs butter and a little olive oil in a different, larger wok or skillet on low heat.Add garlic & as many red pepper flakes as you want. Stir frequently to make sure garlic doesn’t burn (this is important).After about 5 minutes, (or as long as your patience will allow) turn heat up to medium-high and add shrimp, stirring. Cook for 2-3 minutes until pink and almost opaque. Add enough wine to coat the bottom of the pan and then some. Let the wine boil and reduce, stirring often, for a few minutes or until it’s reduced a bit. Reduce heat to medium/medium-low.Add the fettuccine, reserved cooking water, chopped herbs, and a good squeeze of lemon juice to pan and stir well to incorporate (tongs are best for this). Season with salt & pepper and let it do its thing for a minute or two.If you want to be a classy grownup about it, saute a little arugula and tear raw spinach into your scampi.Divide into two bowls. Top it off with the fried panko flakes. Serve immediately.
Zoom Info
Are you tired endless white wine/shrimp combo recipes? Didn’t think so, but here’s one which uses red wine instead.I use the word “purple” loosely but with great conviction here…Meaning, it’s purple because I said it is. And because the merlot kind of makes it look that way. To be honest, I didn’t have white wine, or I would have used it instead. But to my delight, merlot does a really interesting job of working with traditional scampi ingredients and adds sort of a punch where white wine adds more of a sparkle. This recipe includes an amazing(ly simple) worth-buying-panko-for topping that satisfies any need you may have for a crispy, greasy, peppery crunch. Optional, yes, but highly recommended. Purple shrimp scampiserves 2 a LOT of butter (about 1/2 stick)some olive oilenough fettuccine for 2as many shrimp as you want1/2 head garlic, minced or squeezed through garlic pressred pepper flakesabout 1/2 cup merlotfresh chopped basil & parsleypanko flakes (optional)salt & pepper (lemon pepper pictured here)lemon juice (not pictured)arugula & spinach (optional) Cook fettuccine & drain when it’s al dente. Reserve about 1/3 cup of the pasta cooking water — it’s full of awesome starch that is very helpful in sauces.Heat a few tbs butter & olive oil (hint: use way more than you think you need) in a pan on medium heat. Add enough panko flakes to create a thin layer on the bottom of the pan. Season generously with salt & pepper and stir well. Reduce the heat to low and let the flakes get nice and toasty while you do the next steps. They can be kept on very low heat the whole time you cook, just make sure they don’t burn!Melt a few tbs butter and a little olive oil in a different, larger wok or skillet on low heat.Add garlic & as many red pepper flakes as you want. Stir frequently to make sure garlic doesn’t burn (this is important).After about 5 minutes, (or as long as your patience will allow) turn heat up to medium-high and add shrimp, stirring. Cook for 2-3 minutes until pink and almost opaque. Add enough wine to coat the bottom of the pan and then some. Let the wine boil and reduce, stirring often, for a few minutes or until it’s reduced a bit. Reduce heat to medium/medium-low.Add the fettuccine, reserved cooking water, chopped herbs, and a good squeeze of lemon juice to pan and stir well to incorporate (tongs are best for this). Season with salt & pepper and let it do its thing for a minute or two.If you want to be a classy grownup about it, saute a little arugula and tear raw spinach into your scampi.Divide into two bowls. Top it off with the fried panko flakes. Serve immediately.
Zoom Info

Are you tired endless white wine/shrimp combo recipes? Didn’t think so, but here’s one which uses red wine instead.
I use the word “purple” loosely but with great conviction here…Meaning, it’s purple because I said it is. And because the merlot kind of makes it look that way.
To be honest, I didn’t have white wine, or I would have used it instead. But to my delight, merlot does a really interesting job of working with traditional scampi ingredients and adds sort of a punch where white wine adds more of a sparkle.
This recipe includes an amazing(ly simple) worth-buying-panko-for topping that satisfies any need you may have for a crispy, greasy, peppery crunch. Optional, yes, but highly recommended.

Purple shrimp scampi
serves 2

a LOT of butter (about 1/2 stick)
some olive oil
enough fettuccine for 2
as many shrimp as you want
1/2 head garlic, minced or squeezed through garlic press
red pepper flakes
about 1/2 cup merlot
fresh chopped basil & parsley
panko flakes (optional)
salt & pepper (lemon pepper pictured here)
lemon juice (not pictured)
arugula & spinach (optional)

Cook fettuccine & drain when it’s al dente. Reserve about 1/3 cup of the pasta cooking water — it’s full of awesome starch that is very helpful in sauces.

Heat a few tbs butter & olive oil (hint: use way more than you think you need) in a pan on medium heat. Add enough panko flakes to create a thin layer on the bottom of the pan. Season generously with salt & pepper and stir well. Reduce the heat to low and let the flakes get nice and toasty while you do the next steps. They can be kept on very low heat the whole time you cook, just make sure they don’t burn!

Melt a few tbs butter and a little olive oil in a different, larger wok or skillet on low heat.
Add garlic & as many red pepper flakes as you want. Stir frequently to make sure garlic doesn’t burn (this is important).
After about 5 minutes, (or as long as your patience will allow) turn heat up to medium-high and add shrimp, stirring. Cook for 2-3 minutes until pink and almost opaque.
Add enough wine to coat the bottom of the pan and then some. Let the wine boil and reduce, stirring often, for a few minutes or until it’s reduced a bit. Reduce heat to medium/medium-low.
Add the fettuccine, reserved cooking water, chopped herbs, and a good squeeze of lemon juice to pan and stir well to incorporate (tongs are best for this). Season with salt & pepper and let it do its thing for a minute or two.
If you want to be a classy grownup about it, saute a little arugula and tear raw spinach into your scampi.
Divide into two bowls. Top it off with the fried panko flakes. Serve immediately.