Shrimp Scampi with Pasta

This dish is great with linguine, but that’s not the most kid-friendly pasta. It works equally well with gemelli, small shells or cavatappi. Serve it with your favorite pasta!

Shrimp Scampi with Pasta

shrimp scampi1/4 cup olive oil
1 lb peeled and deveined medium or large shrimp (raw, tails on)
3 TBL minced garlic
1/8 teaspoon crushed red pepper
1/2 cup dry white wine
2 TBL fresh lemon juice
1 teaspoon salt
1/4 teaspoon black pepper
5 tablespoons butter
cooked linguine for 4

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, lemon juice, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.

Toss with cooked pasta and serve. Serves 4

If desired, sprinkle some chopped fresh parsley and lemon zest over the dish before serving.

LABEL shrimp scampi
Nutrition information for this recipe does not include pasta.

 

 

 

 

 

 

 

 

 

Recipe and image copyright 2015 Barb Szyszkiewicz

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