Shrimp Scampi

Spaghetti and shrimp in a silky garlic, white wine, butter and lemon sauce.

Ingredients

• Pasta and Sauce — ½ lb 21/25 Shrimp Peeled, Deveined, Tail Removed
• Pasta and Sauce — ½ lb Spaghetti
• Pasta and Sauce — 5 Cloves Garlic Minced
• Pasta and Sauce — 2 Tbsp Fresh Italian Parsley Minced
• Pasta and Sauce — ¼ tsp Crushed Red Pepper Flakes
• Pasta and Sauce — ¾ cup Dry White Wine
• Pasta and Sauce — 4 Tbsp Extra Virgin Olive Oil
• Pasta and Sauce — 4 Tbsp Salted Butter Cut into 4 Pieces
• Pasta and Sauce — 1 tsp Lemon Zest
• Pasta and Sauce — 2 Tbsp Freshly Squeezed Lemon Juice
• Pasta and Sauce — Kosher Salt to Taste
• Pasta and Sauce — Cracked Black Pepper to Taste (Optional)

Method

1. PREPARE: Bring a pot of salted water to a boil. Cut each shrimp in half lengthwise to make two pieces. Start cooking the spaghetti before making the sauce.
2. SEAR THE SHRIMP: Heat 2 Tbsp olive oil in a large pan. Cook the shrimp for a few minutes, until lightly browned, then remove.
3. MAKE THE SAUCE: Add the remaining 2 Tbsp olive oil, garlic and red pepper flakes. Cook for 1 minute. Add the wine and reduce by half. Lower the heat and stir in the lemon juice and butter pieces to make a smooth sauce.
4. FINISH: Transfer the al dente spaghetti to the sauce. Add ¼–½ cup pasta water a little at a time and cook for 1–2 minutes. Add the shrimp and their juices, lemon zest and parsley. Toss until the shrimp are warmed and cooked through; season as needed.