Shrimp Scampi Spaghetti
Quick and filling weeknight pasta dish.
By Keith McBrayerThis recipe breakdown originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.
A box of pasta and a few pantry staples can stretch those shrimp into a filling meal. This recipe is especially great if you have some leftover or frozen shrimp you are trying to use.
Keith McBrayer
Ingredients
Aromatic base
- garlic, thinly sliced8 cloves
- olive oil2 spoonfuls30 g
- red pepper flakesa sprinkle5 g
Pasta components
- spaghetti450 g1 box
- shrimp~300 g2/3 lb
- butter30 g
Seasoning
- lemon zest1/4 lemon
- lemon juicea squeeze
- parsley, chopped15 g
- saltto taste
- black pepperto taste
Method
Step 1: Boil the pasta
the pasta according to package directions in a pot of salted water. While the pasta boils start the rest of the cooking.
Step 2: Make the aromatic base
In a large, wide pan heat the olive oil over medium heat.
Add the garlic and pepper flakes and until aromatic and lightly .
Reduce heat to low and add the shrimp to warm through.
Step 3: Combine & serve
With tongs, transfer the cooked spaghetti to the pan (some pasta water is good).
Using a Microplane, zest about a quarter of the lemon skin over the pasta. Add in a squeeze of lemon juice along with the butter and parsley and toss until the sauce is and the pasta is well coated.
Add a splash more pasta water if necessary, and adjust the seasoning with lemon juice, salt, and pepper.
Serve warm with more parsley and lemon wedges.
FAQ
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