Being Italian, making and eating pasta is basically one of our greatest accomplishments. I bought a pasta maker about a month ago and while I haven’t yet had the opportunity to use it, I know that I’m great at eating pasta. It’s one of my favorite pastimes.

Tonight, I’m making Pasta Aglio e Olio with broccoli which is a sauce made mostly with garlic, extra-virgin olive oil, and red pepper flakes. The other day, in preparation for National Shrimp Scampi Day, I made Shrimp Scampi Galletti.

I found galletti pasta at Target when I was browsing the food clearance section. There are frequently some pretty awesome buys there! If you know me at all, you know I’m a huge fan of Giada DeLaurentiis. I have almost everything one could own from her Target line so when I saw a box of beautiful galletti pasta on sale (I think she is bringing in new items so they are phasing out what was left), I snatched it up.

Galletti pasta is just a really cool looking pasta. I love the unique shape for aesthetics, but also you have both the tube and ribbon of the pasta to catch sauce. Trust me – the pasta and sauce combo is a big deal! You should use pasta that matches your sauce and vice versa.

When served with pasta, I’ve always seen shrimp scampi with linguine, but the galletti, with a shrimp-like shape anyway, just makes it more of a fun dish to enjoy!

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Yield: 4

Shrimp Scampi Galletti

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

A buttery, garlicky scampi recipe that'll make the whole family say "mmmm"

Ingredients

• 1 pound large cooked shrimp
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 4 garlic cloves, minced
• 1 1/2 teaspoon red pepper flakes
• Pinch of salt
• 1/2 cup white wine
• 2 tablespoons finely chopped parsley
• 2 tablespoons fresh lemon juice
• Freshly ground black pepper, to taste
• Parmesan cheese, to taste
• 1 pound Galletti pasta, or any pasta of your choosing

Instructions

1. Rinse shrimp, remove tails, and set aside.
2. Put a pot of salted water on to boil and start cooking the pasta. Drain when complete.
3. In a large sauté pan over medium-high heat, add the olive oil and butter. Once the butter melts, add the garlic, red pepper flakes, and a pinch of salt. Sauté for a minute, or until the garlic becomes fragrant.
4. Add the white wine, increase heat to high and allow wine to boil for 2-3 minutes, reducing by about 1/3.
5. Add shrimp to the pan, turning them over to coat in the mixture. Boil the wine for another minute. Remove from the heat, add the parsley and toss to combine. Sprinkle with lemon juice, black pepper, and Parmesan cheese.
6. Toss the pasta with ingredients in the pan. Top with more of any ingredient you choose. I topped with more parsley, red pepper flakes, and cheese.

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Nutrition Information:

Yield:

4

Serving Size:

1 cup
Amount Per Serving: Calories: 539 Total Fat: 19g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 263mg Sodium: 1136mg Carbohydrates: 50g Fiber: 3g Sugar: 1g Protein: 35g

Tomorrow: National Raisin Day