Carlo’s Shrimp Scampi with Ziti


3 tbsp unsalted butter

1 small onion, minced

5-7 garlic cloves, whole

2 tbsp extra virgin olive oil

2 lbs. uncooked, cleaned shrimp

1/4 cup white wine

1/4 cup chopped fresh parsley

6-8 basil leaves, chiffonade

1 hearty tbsp chopped fresh oregano

1/2 tsp salt

1/4 tsp ground black pepper

1/4 cup unseasoned bread crumbs

2 tbsp grated parmiggiano reggiano (or parmesan)

1 lb. cooked ziti


Start by boiling salted water in a large cooking pot for your ziti.  Cook your pasta as directed while preparing scampi.

In a large frying pan, add the butter, onion, garlic, and oil.  Saute on medium for several minutes until translucent.  Add the shrimp.  Continue cooking for several minutes and increase heat to sear shrimp.  Add wine.  Cook over medium-high heat for several minutes until shrimp are plump and pink.  Add fresh herbs and mix well.  Season with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.  Mix.  Cover with bread crumbs and parmesan and cook an additional 5 minutes over low heat.

Serve the ziti in a large pasta bowl, top with shrimp scampi sauce, mix, and garnish with additional basil chiffonade.

Personally, I don’t have an issue with using cheese and seafood, though many Italian chefs and restaurants will say this is a ‘no-no.’  The school of thought is that seafood and cheese makes the seafood bitter…but I couldn’t disagree more.  Perhaps it is my Americanized palate, or maybe too many visits to Red Lobster, but I can’t have pasta without tons and tons of parmigiano reggiano cheese (parmesan)…my pasta is totally naked and undesirable without a mountain of grated goodness.  So, I say,  forego the rules and traditions…Make it yours…make it your kind of delicious!  Buon apetito!  

And since we are on the topic, pair with white wine, red wine, boxed wine, expensive wine…I don’t care, and neither should you…do as you wish…just enjoy it!  And be sure to smile and savor each bite and every moment of love and laughter. ❤


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