Shrimp Scampi Pasta
This one’s adapted from a recipe by Ina Garten. It’s a great go-to dish with simple ingredients and bright flavors; it also scales well, from one serving to six.
You can get resealable bags of raw, frozen, peeled, deveined shrimp and keep them in the freezer; they defrost under running water in a few minutes. The other ingredients should be staples in your pantry (pasta, salt, pepper, red pepper flakes, olive oil) and your fridge (lemons, parsley, butter, garlic).
Ingredients
• pasta
• salt
• pepper
• butter
• red pepper flakes
• olive oil
• Italian parsley, chopped
• lemon, halved and zested
• garlic, minced
• medium to large shrimp
(1) Boil a large pot of water and salt it liberally.
(2) Meanwhile, melt the butter and olive oil in a large pan.
(3) Add the garlic.
(4) Add the shrimp almost immediately; throw in some salt and pepper.
(5) Cook the shrimp until just pink, then remove the pan from heat.
(6) Add some lemon zest, parsley, lemon juice and red pepper flakes to the pan; toss to combine.
(7) Strain cooked pasta and reserve a bit of pasta water.
(8) Dump the pasta into the pan with the sauce. (Alternatively, dump everything back into the now-empty pasta pot.)
(9) Toss to coat; apply low heat and add a bit of pasta water if necessary.
(10) Serve and enjoy.
