Shrimp "Stan"Pi

645 faves | 7 recommends
Uploaded by: Stan Frazier


Pretty good. Wasn't sure about the sauce until it went over pasta, but it worked. Kudos.
Kim Horan   •  13 Sep   •  Report
The recipe is over here ------------------------------------------------------------------>:))
Stan Frazier   •  12 Aug   •  Report
so where do I click to get the recipe?????
f343bcaf6f2f   •  12 Aug   •  Report
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Really good extra virgin olive oil

1 lb peeled and deveined med/large shrimp, butterflied

4 large garlic cloves minced

1 Tbsp of smoked paprika

1/2 tsp dried hot red-pepper flakes

1/2 cup dry white wine

2 Tbsps capers (drained)

1 tsp salt

1/2 tsp black pepper

5 Tbsps unsalted butter

3/4 lb capellini, spaghetti or linguine (fresh pasta best)

1/2 cup chopped fresh flat-leaf parsley

1/4 cup of chopped chives



Bring a 6 to 8 quart pot of salted water to a boil. Meanwhile, heat a good amount of oil in a 12-inch heavy skillet over moderately high heat. Season shrimp with a little smoked paprika. Sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, capers, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat. Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley on medium heat briefly, adding some of reserved cooking water if necessary to keep moist. Garnish with a little more parsley, some extra virgin olive oil and the chopped chives. Yum.

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