Outdoor Grilling

Wok Shrimp Scampi

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

  1. Set wok on High and add water and kosher salt.
  2. 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.
  3. 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.
  4. 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
  5. 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
  6. Serve immediately

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