In this delicious twist on shrimp scampi, a light sauce with garlic, onions, white wine, and lemon juice give the simple pasta plenty of fresh zing. And feel free to save time with frozen shrimp–simply thaw it in your fridge overnight, or in a bag with cold water for 20 minutes or so.
Ingredients
Instructions
Cook the pasta. Bring a large pot of water to a boil. Once boiling, salt generously and add the spaghetti. Cook according to package to al dente (about 9 minutes). Reserve a half cup of the starchy pasta cooking water before draining.
Meanwhile, cook the shrimp. In a large pan, heat 1 tablespoon olive oil over medium-high heat. When the oil shimmers, add the shrimp. Cook until pink on both sides, 2-3 minutes per side. Transfer the shrimp to a side plate for now.
Saute the aromatics. Add little more olive oil to the pan, if needed. Reduce the heat to medium-low. Add the onion, garlic, oregano and red pepper flakes (I used Aleppo-style pepper). Cook for 2 minutes, stirring constantly. Add the wine and scrape up any pieces of garlic and onions. Cook the wine for 1 minute to reduce, then add the lemon zest and juice.
Combine. Add the chopped parsley, tomatoes, and a pinch of salt and pepper. Toss about for about 30 to 40 seconds, then add the cooked pasta to the pan. Toss to coat, adding a splash of the reserved pasta water if needed to make a glossy sauce.
Finish and serve. Toss in the cooked shrimp and allow to warm through briefly, about 30 seconds. Remove the pasta from heat. Sprinkle with grated parmesan cheese and more red pepper flakes or Aleppo pepper. Serve immediately!
Nutrition
- Calories
- 512.8 kcal
- Carbohydrate Content
- 71 g
- Protein Content
- 35.3 g
- Saturated Fat Content
- 0.6 g
- Cholesterol Content
- 285.8 mg
- Fiber Content
- 4.1 g
- Serving Size
- 1 serving
