This week’s “Thrifty Thursday” was inspired by my pantry and my crying bank account after a long weekend at Universal Studios and Disney World. I dug around and magically found all of the ingredients for a popular pasta dish, Shrimp Scampi. I think the only ingredient I had to buy was parsley, but that could easily be substituted with dry parsley you’d find in the spices aisle if you had that laying around.
I’ve provided some money-saving tips next to some of the ingredients. Hope that helps make you Thursday a little thriftier!
Shrimp Scampi Pasta: Serves 4
- 1/4 cup olive oil – Buy big bottles of oil if you cook a lot, and generic grocery store brands work just as well as the fancy expensive stuff!
- 1 lb peeled and deveined large shrimp (raw; 20 to 25 per lb) – Again, buy a frozen bag of shrimp! I cannot stress enough how convenient it is to have!
- 4 large garlic cloves, left unpeeled and forced through a garlic press – If you cook with garlic a lot, but a jar of minced garlic – It’ll save you time, and more importantly, save you money!
- 1/2 teaspoon dried hot red-pepper flakes
- 1/2 cup dry white wine
- 1 teaspoon salt – Like other popular types of seasoning, buy larger containers since you’ll likely use it very often!
- 1/2 teaspoon black pepper
- 5 tablespoons unsalted butter (I found this to be too much, feel free to reduce it to 3 tablespoons)
- 3/4 lb capellini (angel-hair pasta) – I used whole wheat pasta because that’s what I had in my pantry
- 1/2 cup chopped fresh flat-leaf parsley
- Bring a 6- to 8-quart pot of salted water to a boil.
- Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then 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, 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 in large bowl, adding some of reserved cooking water if necessary to keep moist.