Name: Garlic butter shrimp scampi
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 8 oz large shrimp (21-25 count), peeled and deveined, patted dry; 1.5 oz spaghetti; 1 1/2 tbsp salted butter; 1 tsp olive oil; 3 cloves garlic, minced; 1 tbsp lemon juice; 1/2 tsp red pepper flakes; 1 tbsp fresh parsley, chopped; 1 tsp salt; 3 1/2 cups water

Instructions

Prep 15 min · Cook 5 min

Bring water and most of the salt to a boil in a large pot. Add spaghetti and cook until al dente, about 9 minutes. Reserve 1/4 cup of the starchy pasta water, then drain the noodles.
While pasta cooks, heat olive oil and 1 teaspoon of the butter in a 12-inch skillet over medium-high heat. Season shrimp with the remaining salt. Add shrimp to the skillet in a single layer and cook until pink and opaque, about 2 minutes per side. Smaller shrimp may only need 1 minute per side. Remove shrimp to a plate. Done when curled into a loose C, pink and opaque throughout, 145°F.
Reduce skillet heat to medium. Add the remaining butter, minced garlic, and red pepper flakes. Sauté until fragrant, about 30 seconds. Pour in the lemon juice and reserved pasta water. Simmer until the sauce is slightly reduced and glossy, about 1 minute.
Add the cooked spaghetti, seared shrimp, and chopped parsley to the skillet. Toss everything together for 1 minute until the pasta is well coated and the shrimp are heated through. Taste and add a pinch more salt if needed.

Nutrition

Ingredients

Instructions

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