Easy Shrimp Scampi
What could be better than this buttery, garlicky, seafood pasta dish? Quick, simple and impressive, what more could you want?
Servings 6
Calories 453
Ingredients
- 1 pound pasta
- 4 tablespoons butter
- 4 tablespoons extra virgin olive oil
- 6 cloves garlic Finely sliced
- 1 lb shrimp peeled and deveined
- ½ cup dry white wine or vermouth
- 2 tablespoons lemon zest
- 2 tablespoons flat leaf parsley leaves chopped
- 1 pinch red pepper flakes optional
- salt and pepper
- 2 tablespoons fresh lemon juice
Instructions
- Boil a large pot of water for the pasta. When it has come to a boil, add the pasta & stir to make sure the pasta separates and cook for 7-9 minutes or until the pasta is not quite done.
- Reserve one cup of the pasta water, drain the pasta and set aside.
- Meanwhile, in a large shallow pan melt half of the butter in half of the olive oil over medium-high heat. Sauté the garlic, and red pepper flakes (if you choose to use them) 3 to 4 minutes.
- Season the shrimp with salt and pepper, add them to the pan and cook until they have turned pink (about 2 to 3 minutes). Remove the shrimp from the pan and set them aside.
- Add the wine and lemon zest and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil and mix well to combine until the butter is melted and you see no separation of oil or butter to the sauce. Season with salt and pepper.
- Add the cooked pasta to the pan, coat with the sauce and finish cooking the pasta in the sauce until the pasta is fully cooked. If necessary, you can add some of the pasta water to loosen the sauce.
- Remove the pan from the heat, add the shrimp, lemon juice and parsley, toss with the pasta and serve.
Nutrition
Calories: 453 | Carbohydrates: 59g | Protein: 10g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 74mg | Potassium: 213mg | Fiber: 3g | Sugar: 2g | Vitamin A: 352IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 1mg