Garlic and Lemon Pasta and Shrimp Scampi
Description
In no time at all you can have this delicious dish on the table. It is light and still satisfying. It is good enough to serve for company or that special dinner that you have wanted to prepare.
Ingredients
6 T. butter, or 4 T. EVOO and 2 T. butter
juice of 2 lemons
zest of 1 lemon
0ptional: lemon slices for garnish
¾ c. white wine
2-3 T. fresh chopped parsley, and some for garnish
2 large garlic cloves, chopped
1 lb. fresh or frozen large peeled & deveined shrimp, thawed (just dump in water in a strainer so they can be lifted out easily when ready for them)
¾ lb. thin spaghetti, angel hair, linguine, or fettuccine
2 T. chopped red onion
2 T. fresh grated Parmesan cheese and some for garnish
Optional for a creamy sauce: 2 T. heavy whipping cream
Directions
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Melt butter (or butter and EVOO) on low- medium heat. Saute lemon zest, garlic and onion for a few minutes.
Turn up heat to high. Add white wine, burn off alcohol for 5-10 minutes. Add Parmesan cheese.
(Optional: to make a creamy version, add 2 T. heavy whipping cream.)
Turn heat down to low medium.
Boil salted water, add a drop of EVOO. Cook al dente. Strain.
Add shrimp to scampi mixture when pasta is about half way done. Add half of fresh parsley.
When shrimp turns from grey to pink, add pasta and toss until hot and all shrimp are pink. Don’t overcook shrimp because they are at their peak as soon as they turn pink.
Top with fresh parsley, lemon slices and Parmesan cheese. Serve hot.