Shrimp Scampi
Once the shrimp are peeled, this is a very quick and delicious weeknight meal. I listed pasta, but you could also serve it over rice, on a baguette, or by itself. To make it a complete meal, I often add about 2 cups frozen peas. This recipe is a modified version of the shrimp scampi from Lucinda Scala Quinn's television show "Mad Hungry".
Ingredients
Instructions
Boil a large pot of water and add a generous pinch of salt. Add the pasta and cook until al dente. Drain and reserve 1/2 cup of the pasta water.
While the pasta is cooking, heat a large saute pan and add the olive oil, swirling to coat the pan. Add the shrimp to the hot oil in a single layer. Sprinkle with the freshly ground pepper. When the shrimp looks pink and opaque (about 2 min), turn them over. Add the garlic and red pepper. Stir constantly for 1 - 2 minutes. Be careful not to burn the garlic or overcook the shrimp.
Add the lemon zest and white wine to the shrimp. Stir to reduce the wine slightly. Add the lemon juice, cooked pasta, and reserved pasta water to the pan. Toss.
Remove from heat, add the butter and the parsley and give it another toss. Taste and add any additional salt or pepper if needed before serving.
Nutrition
- Calories
- 463.8
- Fat Content
- 9.2
- Saturated Fat Content
- 2.2
- Cholesterol Content
- 196.1
- Sodium Content
- 908.1
- Carbohydrate Content
- 60.8
- Fiber Content
- 3
- Sugar Content
- 2.5
- Protein Content
- 31
