There are days that I will happily labor for hours in the kitchen for a mere component to one dish. And then there are days that I can’t even look at the kitchen, let alone want to cook a meal.
But does that mean I should settle for something mediocre in taste?
This delicious and full flavored Shrimp Scampi will have you in and out of the kitchen in 15 minutes. True Story.
With its bright citrus notes (from the lemon and parsley) to the succulent-garlicky shrimp, you’ll never need take out again.
ps. And if you’re still feeling a little indulgent from the Holidays….throw in some sweet halved grape tomatoes, use whole wheat pasta and replace the butter with olive oil. :)
Quick and Easy Shrimp Scampi
½ Pound Linguine
½ Pound Large Shrimp, cleaned and peeled
2 Tablespoon Fresh Garlic, minced finely
1 Teaspoon Lemon Zest
½ Teaspoon Dried Chili Flakes
¼ Cup Fresh Lemon Juice
¼ Cup Fresh Parsley, chopped
2 Tablespoon Unsalted Butter
3 Tablespoon Olive Oil
Kosher Salt and Pepper to taste
*½ Cup White Wine (optional)
Lemon Slices or Parsley Springs for Garnish (optional)
Cook linguine according to the directions on the package, reserving a few tablespoons of the starchy pasta water.
Season shrimp with salt and pepper. In a large skillet, melt butter and olive oil over medium heat. Add garlic and chili flakes and sauté for 2 minutes. Add shrimp and lemon zest. Cook shrimp on both sides until they turn pink—approximately 1-2 minutes on each side. Add lemon juice and parsley. Toss in cooked linguine, adding a tablespoon at a time of the pasta water until you reach desired consistency. Season with salt and pepper. Garnish with additional lemon slices or parsley springs.
**If you would like a more saucy pasta dish, remove shrimp from skillet once they have turned pink. Add in ½ cup white wine and turn the heat to medium-high. Reduce the liquids for 4-5 minutes. Return shrimp to the pan and follow the rest of the recipe.