Shrimp Scampi Pasta

• 25 min total
• 20 min hands-on
• Serves 4
• 610 kcal
• 40 g protein

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Ingredients

• 12 oz spaghetti, or linguine
• 1¼ lb shrimp, large, peeled and deveined
• 2 tbsp olive oil
• 4 tbsp butter
• 6 cloves garlic, thinly sliced
• 1 lemon
• ½ bunch parsley, finely chopped
• salt
• black pepper

Method

1. Bring a large pot of well-salted water to a boil. Cook the spaghetti 1 minute less than the package says. Scoop out 1 cup of the cooking water, then drain.
2. Meanwhile, pat the shrimp dry and season with ½ tsp salt and a few grinds of pepper.
3. Heat the oil and 1 tbsp of the butter in a 12-inch skillet over medium-high heat. Add the shrimp in a single layer and cook 1 minute per side, until just turning pink. They’ll finish in the sauce. Move to a plate.
4. Lower the heat to medium-low. Add 1 tbsp butter and the garlic and cook gently, stirring, until fragrant and pale golden, 1–2 minutes. Don’t let it brown.
5. Add ½ cup of the pasta water and the zest and juice of the lemon and bring to a simmer. Add the drained spaghetti and the remaining 2 tbsp butter and toss with tongs for 1–2 minutes, until the butter melts into a glossy sauce that clings to the pasta. Add more pasta water if it looks dry.
6. Return the shrimp and their juices with the parsley and toss for 1 minute, until the shrimp are opaque all the way through and curled into a loose C. Taste, season with salt and pepper, and serve right away.

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