Shrimp Scampi Summer Rolls
I am obsessed with summer rolls in August. I mean, I love them year round, but something about making and eating them this time of the year is the best. I think it’s partly because of the no-cook process of rolling them, but also because they can be like a handheld salad or cool refreshing snack.
I was trying to think of something fun to put inside them when I realized angel hair pasta could replace the typical rice vermicelli tucked in most rolls. That got me thinking of pasta dishes, and I focused on shrimp since it is common in these rolls as well.
I love how these came out and the lemon vinaigrette as a dipping sauce really brought all the flavors home! If I do any more entertaining or have to bring an app to a get-together this summer, this will 100% be the what I make.
Toss the shrimp in some butter first, then take them out of the pan.
Garlic, parsley, and wine go in next, followed by the pasta.
Allow everything to cool before you roll it up. 3 shrimp down first, then the pasta. Roll it up tight!
Depending on your rice paper, you may need to double wrap.
Then just slice them up and serve! The vinaigrette is olive oil, red vinegar, lemon, salt, pepper, red pepper, mustard, and lots of garlic.
Perfect little bites of food!
Shrimp Scampi Summer Rolls
Ingredients
shrimp and pasta
- 15 jumbo shrimp peeled and deveined
- 2 tablespoons butter
- 1/4 pound angel hair pasta
- 2 tablespoons olive oil
- 4 cloves garlic minced
- black pepper
- crushed red pepper
- 1/4 cup chopped parsley
- 1/4 cup white wine
Vinaigrette
- 1/4 cup olive oil
- 2 tablespoons honey
- 2 or 3 lemons (juice of)
- crushed red pepper
- black pepper
- 1 clove garlic grated
- 2 tablespoons chopped parsley
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
Roll it
- 5 to 10 rice paper wrappers
Instructions
- Bring well salted pasta water to a boil
- Melt the butter in a pan and add the shrimp. Season with salt and pepper. Cook about 3-5 minutes until cooked through. Remove the shrimp from the pan and allow to cool in the fridge. Drop the pasta in the water at this point.
- In the same pan with the shrimpy butter, add the olive oil and garlic and cook 2 minutes. Add in the red and black pepper.
- Add in the parsley and wine and bring to a simmer. Cook until the pasta is ready, about 5 more min.
- Add the pasta directly from the pot to the pan and toss with the sauce. Remove from heat and allow to cool 30 minutes in the fridge before using.
- Mix all the vinaigrette ingredients in a bowl and whisk to combine. You could also shake it in a mason jar like I did.
- Depending on the thickness of the wrappers you could use one or two wrappers per roll. Dip the wrapper in water for about a second or two. It might feel like it needs more soaking, but it will continue to soften. Place it on your work surface, and put 3 shrimp down. Top with some pasta and roll it up tightly, folding in the sides half way.
- Slice the rolls in half before serving with the lemon vinaigrette.
