One of my favorite food scenes in movies is a scene from the movie “Bugsy.” Glamorous Virginia Hill (played by glamorous Annette Bening) sits down to eat with her mafia lover. Before going to dinner, she said to him, “I hope you like scampi, served on a bed of soft brown rice, surrounded by carrots and peas. Bening makes every word of that sentence sound like the sexiest thing in the whole world.
I used to think “scampi” was the sauce that was served with the prawns. However, I recently learned that langoustine is a crustacean. This means that when you serve “scampi with prawns”, you are essentially serving shellfish. As someone with a shrimp allergy, shellfish is definitely a no no.
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So what if I made langoustines without langoustines? What if I saved this incredible butter, garlic and wine sauce – and put it on something that would not cause anaphylaxis? And if I amplified it by browning the butter? Shrimp? Never heard of it.
Langoustines are such a beautifully retro dish, so it was only fitting to put it on top of angel hair pasta. Super thin pasta has the added benefit of helping dinner get ready in no time. Served with a piece of iceberg and a bottle of Chianti, it’s a meal that exudes glamor but can be whipped up in 10 minutes for pennies on the dollar.
Recipe: Scampis with angel hair
Inspired by Natasha’s kitchen
- 12 ounces angel hair (or your favorite form of dough)
- 1 tablespoon extra virgin olive oil
- 6 tablespoons of butter
- 1/3 cup dry white wine
- 4 garlic cloves, thinly sliced
- 3 tablespoons of chicken broth
- 3 tablespoons parsley or cilantro, chopped
- 1/2 lemon
- Sea salt and black pepper, to taste
- Put a large pot of salted water to boil.
- Meanwhile, in a large skillet over medium heat, heat the butter until it foams and begins to brown. Add olive oil and salt and pepper.
- Add garlic and sauté until starting to soften and smell good, stirring constantly, about 1 minute.
- Add pasta to water and cook for 4 minutes, or according to package directions.
- Meanwhile, add the broth and wine to the pan and cook for another minute or so.
- Using tongs, add the pasta to the skillet to absorb all the sauce. Mix well. (You can, of course, drain the pasta and add it to the pan. Just reserve a few tablespoons of cooking water to add it too.)
- Place the pasta in a large dish. Garnish with your greens and a large squeeze of lemon. Taste immediately.
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