SHRIMP SCAMPI WITH WHITE WINE + FENNEL
TIME: 30 MINUTES
YIELD: 4 SERVINGS
GF (USING GLUTEN-FREE PASTA AND HOMEMADE CHICKEN STOCK, this page)
In this version of shrimp scampi, the shrimp are quickly sautéed in a pungent mix of garlic, wine, chile flakes, and fennel before being removed from the pot. The resulting liquid is then used to cook pasta under pressure, where the noodles can fully absorb its saline, herbal flavor. It’s a fast and intense dish that’s weeknight friendly but company worthy.
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, plus more as needed
½ cup thinly sliced fennel (reserve fennel fronds for garnish)
5 garlic cloves, minced
¼ cup dry white wine or fish or chicken stock
1½ teaspoons kosher salt, plus more as needed
¼ teaspoon crushed red pepper flakes, plus more as needed
Freshly ground black pepper to taste
2 pounds extra-large shrimp, shelled and deveined
8 ounces thin spaghetti, broken in half
Fennel pollen or ground fennel seeds, for garnish (optional)
½ lemon, for squeezing
- Using the sauté function, melt the butter and oil in the pressure cooker. Stir in the fennel and garlic, and cook until fragrant, about 2 minutes. Stir in the wine, salt, red pepper flakes, and black pepper, and simmer until the wine has reduced by half, about 1 minute.
- Stir in the shrimp and cook until they just turn pink but are not fully cooked in the center, about 1 minute. Using a slotted spoon, transfer the shrimp to a large bowl.
- Carefully pour the liquid from the pot into a large heat-proof measuring cup, and then add enough water to measure 1½ cups. Return the liquid to the pot, stir in the pasta, a generous drizzle of olive oil, and a large pinch of salt, and toss very well to coat the pasta with the sauce and to encourage the strands to separate.
- Cover and cook on high pressure for 6 minutes. Release the pressure manually. Stir the reserved shrimp and any accumulated juices into the pot, cover, and let sit for 5 minutes for the shrimp to finish cooking.
- To serve, transfer the pasta and shrimp to a serving platter, and garnish with the reserved fennel fronds, fennel pollen if using, more red pepper flakes, a squeeze of lemon juice to taste, and a generous drizzle of olive oil.