Shrimp Scampi Pasta

This post is long overdue.  I know the one hard and fast rule of blogging is like the most important rule of poop: stay regular.

But, I do have a fairly good excuse.  I've been applying to grad schools for the past two months or so.  To Masters programs in French education, to be specific.  I'm applying to five schools, in all different states across the eastern half of the country, so I have no idea where I might be this time next year, and that's quite scary and exciting!

In the past two months or so, I've taken the GRE, the OPI, and the PRAXIS tests, all of which are either long, exhausting, or, as Kyle would say, a super-special combination of the two.  And then I've been editing my entrance essay, my personal statement, saying why I would be an awesome candidate and teacher and outlining my unique and interesting journey to where I am today.  And then getting together the mounds of extra paperwork to send to the various schools.  Honestly, with grad school applications AND Christmas gifts, I don't think my mailbox has had this much activity since... ever.  So.  That's what I've been up to.

How about you?  What are you up to?  What did you do (and eat!) for the holidays?


Now on to the recipe!  This was very tasty, and very easy.  I really didn't do a lot of measuring, mostly just splashing and tasting, but I guessed on the amounts.

Cookin' pasta.

Scampi sauce is a lot easier than you might think.  And it's so light and flavorful!

Finished scampi, with shrimpies.

Shrimp Scampi Pasta (adapted from Epicurious)

• 1/2 cup olive oil
• 1 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)
• 1 tablespoon garlic powder
• 1 cup dry white wine
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 5 tablespoons unsalted butter
• 1 lb capellini (angel-hair pasta)
• 1/4 cup dried or fresh chopped parsley

1. Bring a 6- to 8-quart pot of salted water to a boil.
2. Meanwhile, heat oil in a 12-inch heavy skillet over medium high heat until hot but not smoking, then cook shrimp until just cooked through, about 2 minutes. Transfer shrimp with a slotted spoon to a large bowl.
3. Add garlic to oil in skillet along with wine, salt, and pepper and cook over high heat, stirring occasionally, for about 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.
4. Cook pasta in boiling water until al dente, then drain pasta in a colander.
5. Toss pasta well with shrimp mixture and parsley in large bowl or in the pasta's pot, adding some of reserved cooking water if necessary to keep moist.