Shrimp Scampi

30-minute-dinner classic.

Ingredients

• 8 oz spaghetti

• 1 lb large shrimp, peeled and deveined

• 3 tbsp olive oil

• 4 cloves garlic, minced

• Zest and juice of 1 large lemon

• 1 tsp red pepper flakes

• Salt and black pepper to taste

• ¼ cup fresh parsley, chopped

• Grated Parmesan cheese (for serving)

  
  

INSTRUCTIONS

Cook the spaghetti according to package instructions. In a large pot of salted boiling water until al dente. Reserve about ½ cup of the pasta water, then drain the rest.

In a large skillet over medium heat, add the olive oil. When the oil is hot, add the minced garlic and sauté it for about 30 seconds until fragrant.

Next, add the shrimp to the skillet. Season them with salt, black pepper, and red pepper flakes. Cook the shrimp on one side for about 2-3 minutes until they turn pink, then flip them over and cook for another 2 minutes. Stir in the lemon zest and juice.

Add the drained spaghetti to the skillet with the shrimp and toss everything together. If the mixture seems dry, gradually add some of the reserved pasta water until the desired consistency is reached.

Sprinkle the chopped parsley over the top and give it all another good toss for even flavor distribution. Serve with freshly grated Parmesan and garnish with additional parsley, lemon wedges, or a sprinkle of red pepper flakes for a bit of heat.

TIP:

To ensure maximum flavor, you can add a splash of olive oil to the spaghetti after draining to prevent it from sticking together.