Shrimp Scampi with Pappardelle Pasta – from Our Holland America Cooking Demo

This is the recipe we prepared as part of one of our cooking demos on Holland America’s ms Veendam Canada and New England cruise in September.

Shrimp Scampi with Pappardelle Pasta, Zucchini and Yellow Squash Ribbons - from Our Holland America Cooking Demo
Shanna & Brian O'Hea served as guest chefs on Holland America's ms Veendam in September. During this 7 day Canada & New England sailing, the O'Heas prepared this recipe in Holland America's Culinary Arts Center, sponsored by Food & Wine Magazine.
Cuisine: Seafood, Pasta
Recipe type: Entree
Serves: 6
  • 1½ pounds - 16/20 PC Shrimp, Tails on
  • ¼ cup - Olive Oil
  • as needed - Kosher Salt and Pepper
  • 1 pound - Butter, soft
  • 2 Tablespoons - Parsley, minced
  • 2 Tablespoons - Roasted Garlic
  • 1 tablespoon - Crushed Red Pepper Flakes
  • 1 tablespoon - Lemon Zest
  • 2 Tablespoons - Lemon Juice
  • 1 cups - White wine
  • ½ cup - Grated Parmesan Cheese
  • 2 each - Zucchini (60 ribbons)
  • 2 each - Yellow Squash (60 ribbons)
Pasta Dough
  • 8 each - Egg Yolks
  • 2 Tablespoons - Olive Oil
  • 1½ teaspoons - Kosher Salt
  • 3 cups - 00 Flour
  • ½ cup - All-purpose flour
  • ¼ cup - Water
Compound Butter Method:
  1. In kitchen aid mixing bowl with paddle attachment place butter, roasted garlic, parsley, lemon zest, lemon juice, crushed red pepper flakes
  2. Blend on medium speed until smooth and combined
  3. Place butter on parchment paper and roll into log and refrigerate until firm
Pasta Dough Method:
  1. Place 00 Flour in food processor with salt
  2. Begin to blend and stream in egg yolks and olive oil, pulse to combine
  3. If pasta looks too dry add 2 tablespoons of water at a time
  4. Turn dough out onto floured work surface and knead for five minutes or until a smooth elastic dough is achieved
  5. Let rest room temperature covered for one hour
  6. Cut ¼ of pasta dough and roll out to rectangle with ½ inch thickness
  7. Process through pasta machine two times through on 6, 4, 2 and stopping on 2 setting
  8. Hand cut pasta 7 inches long and ½ inch wide ribbons, reserve on floured trays covered with tea clothes in refrigerator
  9. Repeat with remainder of dough
Plating Method:
  1. Bring 3 gallons of salted water to boil
  2. With vegetable peeler make ribbons with zucchini and squash rotating vegetables to get nice wide strips, discard interior cores
  3. In two large sauté pans sauté seasoned shrimp in olive oil, two minutes each side and reserve on large platter, repeat until all shrimp are seared
  4. Deglaze sauté pans with white wine and reduce by half
  5. Slice compound butter into 8 pieces, and add half to each sauté pan, swirling constantly
  6. Add papparedelle to boiling water and cook until al dente, 5-6 minutes
  7. Add zucchini and squash ribbons to boiling past water during last minute of cooking
  8. Strain and reserve ½ cup of pasta water
  9. Add the remainder of butter to sauté pans with pasta and vegetable ribbons
  10. Add shrimp and parmesan cheese and let sauce thicken, if too thick add reserved pasta water
  11. Check seasoning, adjust as needed
  12. Plate in large pasta bowls and serve immediately



About The Kennebunk Inn

The Chefs/Owners of The Kennebunk Inn and its restaurant, Academe Maine Brasserie & Tavern met when they were students at The Culinary Institute of America. They have appeared on "Best Thing I Ever Ate," "Chopped," "Rewrapped," and "Beat Bobby Flay" on the Food Network and on the Travel Channel's "Food Paradise." They have also appeared in Oprah Winfrey's "O" The Magazine. The O'Heas have been guest chefs at Walt Disney World's Epcot International Food & Wine Festival, Houston's "Sugar Land Food & Wine Affair, Boca Raton's "Boca Bacchanal" Food & Wine Festival, and on Holland America Cruise Line.