Recipe for Easy Shrimp Scampi with PastaINGREDIENTS:
8 ounces of uncooked linguine or spaghetti noodles (I used Dreamfields pasta)
3 Tbsp. of unsalted butter
1 pound of frozen medium shrimp, thawed, deveined, and peeled
1/2 - 3/4 tsp. of crushed red pepper flakes
Zest of one lemon
1/4 cup of freshly squeezed lemon juice (about one lemon)
A pinch or two of kosher salt
Freshly ground black pepper
2 Tbsp. of chopped fresh parsley leaves
1/2 cup of freshly grated Parmesan cheese
Panko bread crumbs, if desired
Cook the pasta according to package directions. When it is finished cooking, drain in a colander.
While the pasta is cooking, prepare the shrimp scampi. Melt the butter in a large skillet over medium-heat. Once it is melted, add in the shrimp, garlic, and crushed red pepper flakes. Cook, stirring frequently, until the shrimp is pink (about 3 minutes). Then add in the wine or chicken stock and the lemon juice. Sprinkle on the salt and pepper. Give it a stir, then adjust the heat to medium-low and bring to a simmer. Once it comes to a simmer, remove from heat. Carefully add in the drained pasta, lemon zest, and parsley and toss.
Serve immediately. Top each serving with Parmesan cheese and Panko bread crumbs, if desired.
Makes approximately 4 servings.
Recipe Adapted from: Damn Delicious, originally from Closet Cooking