Description
A quick and elegant dish featuring shrimp and pasta tossed in a garlicky butter sauce with a bright lemon flavor.
Ingredients
- 1 lb shrimp, peeled and deveined
- 8 oz spaghetti, linguine, or angel hair
- 4 tablespoons butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped
- Parmesan cheese (optional)
- Salt and black pepper to taste
- 1 cup reserved pasta water
Instructions
- Boil the pasta: Salt your water so it tastes like the sea. Cook pasta until just tender. Before you drain, scoop out about 1 cup of pasta water.
- Dry the shrimp: Pat shrimp with paper towels. This helps them sear instead of steaming.
- Warm the pan: Add olive oil and 2 tablespoons of butter to a large pan over medium heat.
- Cook the shrimp: Add shrimp in a single layer. Sprinkle with salt and pepper. Cook about 1 to 2 minutes per side until pink and just cooked. Move shrimp to a plate so they do not overcook.
- Make the quick scampi sauce: In the same pan, add a bit more butter. Add garlic and red pepper flakes. Stir for about 30 seconds, just until it smells good.
- Add lemon: Stir in lemon zest and lemon juice. This is where the magic happens.
- Toss everything: Add drained pasta to the pan. Splash in a little pasta water and toss until glossy. Add shrimp back in and toss again.
- Finish: Add chopped parsley. Taste and adjust salt, pepper, and lemon. Top with Parmesan if you want.
Notes
Do not overcook the shrimp; they should be pink and curled. Use pasta water to help the sauce cling to the noodles, adding a little at a time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian