You just can’t get any easier than this folks. I think it might have taken me all of 15 minutes from start to finish. Easy enough to serve any time and yet fancy enough to serve your dinner guests. I love this recipe and make it often. By the way, leftovers are even better!
Easy Shrimp Scampi with Pasta
8 ounces pasta (linguine, spaghetti, angel hair)
2 tablespoons butter
2 tablespoons olive oil, divided
1 pound large shrimp, peeled and deveined
4 cloves garlic, minced
1/8 teaspoon crushed red pepper flakes, or more to taste
1/4 cup chicken stock (or use Chardonnay wine)
1/4 cup freshly squeezed lemon juice
1 teaspoon salt
¼ teaspoon black pepper
Zest of 1 lemon
2 tablespoons chopped fresh parsley leaves
1/2 cup freshly grated Parmesan
Shaved or grated Parmesan for garnish, optional
Cook the pasta according to package directions. Remove from heat and drain well.
In a large skillet melt the butter and the olive oil over medium heat. Add the garlic and stir until just fragrant.
Add shrimp in a single layer and sprinkle with salt and pepper. Sauté until shrimp just turn pink (about 2 min each side); don't overcook or shrimp will turn rubbery.
Stir in wine or chicken stock along with the lemon juice and season with salt and pepper, to taste. Simmer for 2-3 minutes. Add drained pasta, the lemon zest and parsley. Drizzle with additional extra virgin olive oil and toss well.
Serve immediately, garnished with shaved or shredded Parmesan, if desired.
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