Shrimp Scampi
30 Minutes | Serves 2
½ lb 21/25 Shrimp Peeled, Deveined, Tail Removed
½ lb Spaghetti
5 Cloves Garlic Minced
2 Tbsp Fresh Italian Parsley Minced
¼ tsp Crushed Red Pepper Flakes
¾ cup Dry White Wine
4 Tbsp Extra Virgin Olive Oil
4 Tbsp Salted Butter Cut into 4 Pieces
1 tsp Lemon Zest
2 Tbsp Freshly Squeezed Lemon Juice
Kosher Salt to Taste
Cracked Black Pepper to Taste (Optional)
Place a large pasta pot of generously salted water on high heat. Start cooking the pasta before you start making the sauce.
Halve each shrimp completely into two pieces. This will ensure the shrimp is well distributed throughout the pasta.
Place a large sauté pan on medium-high heat. Add 2 Tbsp of the olive oil. Sauté the shrimp for a few minutes to lightly brown. Remove from the pan and set aside.
Reduce the heat to medium. Add the remaining 2 Tbsp of olive oil. Add the garlic and red pepper flakes. Sauté for about 1 minute, just until the garlic becomes fragrant. Add the white wine and reduce by half.
Reduce the heat to low. Add the lemon juice and butter. Stir constantly until the butter is completely melted into the sauce.
When the pasta is al dente, transfer directly to the sauté pan. Reserve ¼-½ cup of pasta water to add to the sauce. Add the pasta water in small increments until you reach the desired pasta to sauce ratio. Cook for 1-2 minutes on low heat to bring everything together. Add kosher salt and black pepper to taste. Black pepper is optional due to the red pepper flakes.
Add the lemon zest, parsley, cooked shrimp and any juice that was released while the shrimp was resting. Stir all ingredients together.
½ lb 21/25 Shrimp Peeled, Deveined, Tail Removed
½ lb Spaghetti
5 Cloves Garlic Minced
2 Tbsp Fresh Italian Parsley Minced
¼ tsp Crushed Red Pepper Flakes
¾ cup Dry White Wine
4 Tbsp Extra Virgin Olive Oil
4 Tbsp Salted Butter Cut into 4 Pieces
1 tsp Lemon Zest
2 Tbsp Freshly Squeezed Lemon Juice
Kosher Salt to Taste
Cracked Black Pepper to Taste (Optional)
Place a large pasta pot of generously salted water on high heat. Start cooking the pasta before you start making the sauce.
Halve each shrimp completely into two pieces. This will ensure the shrimp is well distributed throughout the pasta.
Place a large sauté pan on medium-high heat. Add 2 Tbsp of the olive oil. Sauté the shrimp for a few minutes to lightly brown. Remove from the pan and set aside.
Reduce the heat to medium. Add the remaining 2 Tbsp of olive oil. Add the garlic and red pepper flakes. Sauté for about 1 minute, just until the garlic becomes fragrant. Add the white wine and reduce by half.
Reduce the heat to low. Add the lemon juice and butter. Stir constantly until the butter is completely melted into the sauce.
When the pasta is al dente, transfer directly to the sauté pan. Reserve ¼-½ cup of pasta water to add to the sauce. Add the pasta water in small increments until you reach the desired pasta to sauce ratio. Cook for 1-2 minutes on low heat to bring everything together. Add kosher salt and black pepper to taste. Black pepper is optional due to the red pepper flakes.
Add the lemon zest, parsley, cooked shrimp and any juice that was released while the shrimp was resting. Stir all ingredients together.
Follow us on social media to watch a video of this recipe
