Name: Garlic herb shrimp scampi
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 8 oz large shrimp (21 to 25 count), peeled, deveined, and patted dry; 2 oz angel hair pasta; 1 1/2 tsp butter; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 1 1/2 tbsp fresh parsley, chopped; 1/2 tsp red pepper flakes; 2 3/4 tsp salt; 8 1/2 cups water

Instructions

Prep 20 min · Cook 10 min

Fill a large pot with the water and most of the salt. Bring to a boil over high heat, which takes about 10 minutes. Add the pasta and cook for 3 to 4 minutes until tender. Before draining, carefully scoop out a portion of the pasta cooking water and set aside. Drain the pasta.
While the water comes to a boil, prepare the garlic and parsley. In a 12-inch skillet, melt the butter with the olive oil over medium heat. Add the garlic and red pepper flakes, cooking for 1 minute until fragrant.
Add the shrimp to the skillet in a single layer. Season with the remaining salt. Cook for 2 minutes, flip, and cook for 1 to 2 minutes more until pink and curled into a loose C. Done when pink and curled into a loose C, 145°F.
Stir the lemon juice, parsley, and 3 tablespoons of the reserved pasta water into the skillet. Add the cooked pasta and toss for 1 minute until the liquid thickens slightly and coats the strands. Add more splashes of pasta water if it looks dry. Transfer to a plate.

Nutrition

Ingredients

Instructions

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