Outdoor Grilling
Wok Shrimp Scampi
4-6
Wok Shrimp Scampi
4-6
Wok cooking outdoors adds unique flavor to this Mediterranean classic.
Ingredients
- 5 cups water
- 1 tablespoon kosher salt
- ½ pound penne pasta
- 3 tablespoons coconut oil
- 1 small white onion, minced
- 2 cloves garlic, minced
- ¼ teaspoon kosher salt
- ¼ teaspoon chili flake
- ¼ teaspoon black pepper, ground
- 2 tablespoons butter
- 1 pound large shrimp, peeled and deveined
- ½ cup white wine or sherry
- 1 cup English peas, frozen
- ¼ cup parsley, chopped
- ¼ cup heavy cream or half-and-half
- ¼ cup parmesan cheese, grated
- 1 lemon, juiced
Preparation
- Set wok on High and add water and kosher salt.
- Once boiling, add pasta and cook for 9-10 minutes, stirring occasionally. When pasta is al dente, strain and set aside. Wipe out wok with a paper towel to remove any water.
- Return wok to burner on Medium-High heat. Add coconut oil and heat for 1 minute. Once oil is heated and close to smoking add onion, garlic, salt chili flake, and black pepper. Sautee for 1-2 minutes until softened, do not burn the garlic.
- Create a well in center of wok by moving the onions and garlic up the sides of the wok. Add butter and shrimp to center of wok. Sauté shrimp for 1-2 minutes, turning once
- Add wine and reduce wine for 1 minute. Add peas and toss with shrimp. Add cooked pasta, parsley, and cream and toss to combine. Toss with Parmesan and lemon juice, reduce slightly until thickened
- Serve immediately
