Easy Dinners: Lemony Shrimp Scampi Pasta

LEMONY SHRIMP SCAMPI PASTA

(FEEDS 4)

WHAT YOU’LL NEED…

40-50 extra jumbo frozen shrimp, peeled and deveined

1 lb, spaghetti or linguini

3 tbsp butter

3 tbsp EVOO

4 large cloves, fresh garlic

1 tbsp dried parsley (plus more for garnish) or 2 tbsp fresh chopped parsley

1/8-1/4 tsp chili flakes

1/4 C white wine or chicken broth

4 medium lemons

Salt & pepper, to taste

Grated Parmiggiano or Pecorino Romano, for garnish

HOW TO MAKE IT…

1) Thaw your frozen shrimp under cool, running water. Once softened, lay out in a single layer on a paper towel-lined sheet tray.

2) Bring six quarts of water to a rolling boil in a large deep pot. Meanwhile, prepare your lemons: zest 2 of them before juicing all four, and set aside. Thinly slice your fresh garlic cloves width-wise and combine together in a small container along with your parsley and chili flakes (1/8 tsp for just a hint of heat, 1/4 tsp if you like more of a kick).

3) Once your pot of water has come to a rapid boil, generously season with several tablespoons of kosher salt. Add your spaghetti or linguini, and cook until just al dente (I like to remove it from the water 1-2 minutes before the package instructions, as it will warm through a second time once combined with the sauce).

4) While your pasta is cooking, generously season your shrimp on both sides with salt and pepper. Heat a large skillet over high heat. Grease with cooking spray or vegetable oil, and sear your shrimp on both sides for just about 1 minute each, or until a nice caramelization has formed and the shrimp easily release themselves from the pan. We are only looking to par-cook them at this point as, like the pasta, they will finish later in the sauce.

Work in batches as needed, as to not overcrowd the pan. Remove the seared shrimp into a clean bowl and set aside for later. Repeat with remaining shrimp.

(Alternately, you can make this a “one pot” dinner and wait for the pasta to be done cooking, then sear the shrimp in the reserved pasta pot before building your sauce, but to speed things up I like to kill two birds with one stone and get out that second pan).

5) Once your pasta is finished, reserve 2 cups of the cooking liquid before draining the pasta - do not rinse. Reserve the large pasta pot for building your sauce.

6) Place the pot back over a medium-low heat, add the olive oil, butter, garlic, chili flakes and half your parsley to the bottom of the reserved pot.

Stirring continuously, sauté until the garlic is fragrant and beginning to soften/just slightly toast (about 2 minutes).

7) Stir in your white wine, lemon juice and half of your zest, and let simmer over medium-high heat, stirring occasionally, for about 2-4 minutes or until the wine has had a chance to cook out a bit. Add 1 C of the reserved pasta water and bring back up to a simmer.

8) Add your seared shrimp to the bubbling sauce and sauté until fully cooked through and well-coated (the shrimp should be just pink and opaque throughout).

9) Reduce the heat to low, and add your cooked pasta back to the pot, along with the remaining lemon zest and parsley. Toss top to bottom to combine thoroughly, stirring and adding more pasta water, if needed, until the sauce is your desired consistency.

10) I love to serve this delicately refreshing pasta with a sprinkling of freshly grated Parmiggiano Reggiano or Pecorino Romano over the top, a side of fragrant, toasty garlic bread and a light salad for a wholesome and crowd-pleasing dinner the whole family will enjoy!

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