Sauce of Small Shrimp and Scallions

Name: Sauce of Small Shrimp and Scallions
Yield: for 1 pound of pasta
Ingredients: 1/2 cup extra-virgin olive oil; 7 or 8 fat garlic cloves, sliced (about 1/2 cup); About 12 whole Tuscan-style peperoncini in vinegar, drained, seeded, and thinly sliced (1/4 cup); 1 pound (about 2 dozen) small shrimp, washed, peeled, and deveined; 1/2 teaspoon salt; 1/2 cup of scallions cut into thin rounds; 4 tablespoons (1/2 stick) soft butter, plus 2 tablespoons for finishing; Hot water from the pasta-cooking pot; 1/3 cup chopped fresh Italian parsley

December 14, 2011

Small shrimp make a lovely addition to skillet sauces, because they cook so quickly, barely 2 minutes in the skillet. The trick is to make sure that you don’t overcook the shrimp. If you can, start your pasta before the sauce, so they finish at the same time. But if your pasta isn’t ready when the shrimp and sauce are, take the skillet off the heat.

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