Name: Garlic butter shrimp scampi
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 8 oz large shrimp (21-25 count), peeled, deveined, and patted dry; 2 oz spaghetti; 2 cloves garlic, minced; 1 tbsp salted butter; 1 tbsp lemon juice; 1 tbsp fresh parsley, chopped; 1/2 tsp red pepper flakes; 1/2 tsp salt; 5 3/4 cups water

Nutrition

Per serving

488 calories

Protein: 44g; 36% of calories
Carbs: 48g; 39% of calories
Fat: 14g; 25% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 10 min

Fill a medium pot with water and a generous pinch of salt. Bring to a boil, add the spaghetti, and cook for 10 minutes until al dente. Scoop out 1/4 cup of the starchy pasta water and set it aside, then drain the pasta.
While the pasta cooks, melt the butter in a 12-inch skillet over medium heat. Add the minced garlic and red pepper flakes, cooking for 1 minute until the garlic is fragrant but not browned.
Add the shrimp to the skillet in a single layer and season with the remaining salt. Cook for 2 minutes, flip, and cook for 2 minutes more until pink and opaque throughout. Done when opaque in the center, 145°F.
Stir the lemon juice, the reserved pasta water, and half the parsley into the skillet. Add the cooked spaghetti and toss over medium heat for 2 minutes until the liquid turns glossy and clings to the pasta.
Pile the pasta and shrimp onto a plate. Spoon over any remaining garlic butter sauce from the pan and top with the rest of the parsley.

Nutrition

Ingredients

Instructions

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