Name: Garlic herb shrimp scampi pasta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/3 cup protein pasta; 7 cups water; 1 1/2 tsp salt; 14 oz raw jumbo shrimp, peeled and deveined; 1 tsp extra virgin olive oil; 3 cloves garlic, minced; 1/2 tsp red pepper flakes; 1 tbsp lemon juice; 3/4 tsp lemon zest; 1 tbsp fresh parsley, chopped; 1/2 tsp black pepper

Instructions

Prep 15 min · Cook 10 min

Fill a large pot with the water and most of the salt, then bring to a boil. Add the pasta and cook for 10 minutes until tender. Scoop out a quarter cup of the pasta cooking water and set it aside, then drain the pasta.
While the water comes to a boil, pat the shrimp dry with paper towels. Season with the remaining salt and the black pepper.
Heat the olive oil in a 12-inch skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes. Flip and cook for 2 minutes more until pink and opaque. Move the shrimp to a plate. Done when opaque in the center, 145°F.
Lower the skillet heat to medium. Add the garlic and red pepper flakes to the empty pan and cook for 1 minute until fragrant. Stir in the lemon juice, lemon zest, and half the parsley.
Add the cooked pasta and 3 tablespoons of the reserved pasta water to the skillet. Toss over medium heat for 1 minute, adding more water if needed until the pasta is glossy. Return the shrimp to the pan for 30 seconds to warm through. Transfer to a plate and garnish with the remaining parsley.

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Ingredients

Instructions

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