Lemon & Garlic Shrimp Scampi Pasta

Spring is here, and that means it’s time to lighten up the palate with tastes of citrusy meals.  I have never made shrimp scampi before and never knew it could be so easy and fast. Let’s face it, most of you have been hold up in doors all winter and now that Spring has sprung, everyone wants to be outside. Which means, less time indoors and in the kitchen.

I made this meal in less than 30 minutes and would have thought it came from a 4 star restaurant, had I not cooked it myself.

Recipe Type: Dinner

Author: Sherri @ The Kitchen Prescription

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 3-4

Cooks up Fast

Ingredients

• 6 tbsp butter (you can substitute 4 tbsp of Extra Virgin Olive Oil for the butter if you would like to lighten up the recipe.)
• Juice of 2 lemons (plus zest of one whole lemon. I usually cut my lemon peel off with a serrated knife then chopped very finely.)
• 3/4 cup white wine
• 2-3 tbsp fresh chopped parsley (reserve some for topping at end)
• 2 large (2-3 small) chopped fresh garlic
• 1 lb. Fresh or frozen large peeled & deveined shrimp thawed
• 3/4 lb think spaghetti (Suggested Barilla)
• 2 tbsp chopped red onion
• 2 tbsp fresh grated Parmesan cheese + some for topping

Instructions

1. Melt butter low med heat.
2. Sauté lemon zest, garlic & onion for a few minutes.
3. Turn up heat times high.
4. Add white wine and burn off alcohol for 5-10 min.
5. Add Parmesan cheese.
6. (Optional – to make a creamy version you can add 2 tbsp of heavy whipping cream)
7. Turn heat back down to low med.
8. Boil water add salt to liking and a drop of EVOO. Cook al dente.
9. Add shrimp to scampi mixture when pasta is about half way done.
10. Add half of fresh parsley
11. Strain pasta.
12. When shrimp is slightly turning from grey to pink add pasta and toss until hot and all shrimp are pink. Don’t overcook shrimp. They are at their peak as soon as they turn pink.
13. Top with fresh parsley and Parmesan cheese and serve hot.