Shrimp Scampi Pasta on the Blackstone Griddle

Описание: Pasta on the griddle is absolutely amazing! This week on Family Style, Blackstone Betty shows you how to make a simple, but stunning shrimp scampi pasta. This dish is perfect for a special occasion, date night, or Sunday funday meal!

00:00 Introduction
01:45 Put tomatoes on griddle
02:00 Cook the pasta
02:15 Prepping the shrimp
02:40 Adding oil, butter, garlic, and shallots to tomatoes
03:10 Griddling the shrimp
03:30 Adding the white wine
03:40 Mixing pasta together
05:10 Plating
05:50 Signing off

Shrimp Scampi recipe: https://blackstoneproducts.com/blogs/...

Serves: 4
Prep time: 10 min
Cook time: 15

Ingredients
1 to 1.5 pounds of wild-caught large or jumbo shrimp
6 tablespoons extra virgin olive oil (divided)
4 fresh garlic cloves, chopped
16 ounces red and yellow cherry tomatoes
1 shallot, chopped
1 lemon
1/2 cup white wine (Pinot Grigio)
5 tablespoons unsalted butter
3 tablespoons fresh chopped flat-leaf parsley
Blackstone Crazy Cajun Seasoning
1/2 cup fresh grated Parmesan and/or Pecorino Romano cheese
Optional: Red pepper flakes
12 ounces linguine (reserve 1 cup pasta water)

Directions
1. Boil linguine until al dente, reserving some starchy pasta water.

2. Peel and butterfly the shrimp. Toss shrimp with 2 tablespoons of oil, Blackstone Crazy Cajun Seasoning (to taste), 1 chopped garlic clove, 1 tablespoon of parsley, and the zest of the lemon. Set aside.

3. On medium-high heat, drizzle 2 tablespoons of oil and add tomatoes to blister for about 3-4 minutes. Add 2 tablespoons of butter, the remaining oil, shallots, and cook for 1 minute. Add garlic, tossing to cook with the tomatoes. Slide aside to make space for adding shrimp. Cook shrimp for 1 minute per side, then incorporate them with the
tomatoes.

4. Add 3 tablespoons of butter and white wine to the shrimp and tomatoes. Allow it to cook for 1 minute to burn off the alcohol. Add the cooked pasta and 1/4 cup of pasta water, tossing to combine and coat the pasta. Add another 1/4 cup of pasta water. If tomatoes haven't burst, gently smash them to create the sauce along with the juice of half a lemon.

5. Add fresh grated cheese (preferably a combination of Pecorino Romano and Parmesan), toss throughout the pasta, and add the remaining butter and more pasta water if needed to create more sauce. Top with fresh chopped parsley and optional crushed red pepper.

Note: For a spicier sauce, add crushed red pepper to the shrimp marinade if desired.

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