You won’t believe how easy this Shrimp Scampi comes together! In just 15 minutes, you’ll have a delicious and gourmet weekday meal on the table. Sounds fabulous doesn’t it? Simply sauté the shrimp with garlic in butter and olive oil, splash it with some white wine, let the wine reduce while the shrimp cooks, and then toss it with fresh parsley, lemon juice and red pepper flakes. It doesn’t get easier or more delicious than that!

Summer cooking should be simple, because who wants to spend hours over a hot stove? No one I know! This bright and full of flavor meal is quick enough for a weeknight meal, but it’s also sophisticated enough for a dinner party. Don’t forget some crusty bread to sop up the garlicky butter sauce. I eat this dish a ton in the summer, and I’m sure you will too.

 

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Ingredients:
1 pound angel hair pasta
4 tablespoons olive oil
2 pound large shrimp, peeled and deveined
7 cloves garlic, minced
1 teaspoon red pepper flakes
1 lemon, juiced, plus 1/2 lemon, zested
1/3 cup dry white wine
7 tablespoons butter
1/4 cup chopped parsley leaves

 

Directions:

1. Add the pasta to a large pot of boiling salted water, over medium heat, and cook 2-3 minutes or until al dente.

2. Meanwhile, heat a large 12-inch skillet over medium-high heat. Add the olive oil. Once shimmering and hot, add the shrimp and saute until just cooked through, about 2 to 3 minutes. Remove to a plate and reserve. Add the garlic and red pepper flakes to the skillet, then saute for until the garlic is fragrant, about 1 minute. Add the lemon juice and white wine and raise the heat to high. Let the liquid reduce for 2 to 3 minutes. Add in the butter, add a ladleful of the pasta cooking water and return the shrimp. Remove from the heat.

3. Drain the pasta in a colander, and add it to the skillet along with the chopped parsley and toss. Add the lemon zest and adjust the seasonings with salt and pepper, to taste. Transfer to a serving platter and serve immediately.

*Recipe modified from Patrick and Gina Neely