Spring is a favorite season of many, especially in any location where the snow begins to melt and sunshine returns. Weekends bring Farmer’s Breakfast Casseroles. Packing lunches equals Strawberry Aparagus Farro Salad. Dessert shouts out Lemony Lemon Bars. And dinner? This Shrimp Scampi Pasta is a stovetop meal full of light, refreshing flavors that make it an especially perfect spring choice.
The word scampi may seem fancy, but it really just means large shrimp with garlic sauce. We promise this recipe is easy enough for a weeknight meal when you need a 30-minute option that the whole crew will love, but it’s also delicious enough to impress friends on the weekend with a combination of lemon, basil, and garlic flavors.
Shrimp Scampi Pasta is quick, easy, and delicious! (Courtesy of Amy Dong)
It looks fancy, but Shrimp Scampi comes together in just a few ingredients and a short cook time. (Courtesy of Amy Dong)Use the tips below to get the absolute best results:
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Servings: 6
Author: Amy Dong
Ingredients
Instructions
Bring a large pot of generously salted water to boil. Cook pasta just until almost al-dente (a minute shy of package instructions for al dente.) Drain well and toss with a sprinkle or two of olive oil to prevent sticking (only need to do this if pasta is done before the shrimp/sauce mixture.)
While pasta is cooking: Heat 3 TB olive oil and 1 TB butter in a large heavy skillet over medium-high heat. Add onion and cook 3 minutes, stirring. Add garlic and red pepper flakes, stirring 1 minute.
Toss Old Bay with shrimp – be sure excess moisture has been dried off shrimp first. Add to skillet and stir 2 minutes or just until shrimp turns opaque. Do not over-cook the shrimp. Transfer shrimp mixture to a bowl; keep warm.
Add wine, lemon juice, and diced tomatoes with juices to skillet. Bring to a boil. Add remaining 1 TB olive oil and 3 TB butter, stirring to combine well. Return shrimp mixture to skillet and stir to combine.
Add cooked pasta, basil, and parsley to combine. Add kosher salt (approx 1/2 tsp to 1 tsp) and freshly ground black pepper to taste. Serve immediately, sprinkled with freshly grated parmesan.
Notes
A crisp, dry white wine such as sauvignon blanc or pinot grigio will work well; be sure to choose a good quality one that you’d drink with this dish, as the flavors are better when using a good wine.
If you need to, you can substitute the wine for chicken broth; note that flavors will be a bit altered if this substitution is made.
Frozen shrimp should be fully defrosted; use a colander to drain excess water. Be sure to pat dry really well with clean paper towels before using shrimp, as excess moisture will negatively affect the flavor.
Nutrition
Serving: 1g | Calories: 227kcal | Carbohydrates: 6g | Protein: 11g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 115mg | Sodium: 497mg | Potassium: 142mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 385IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 0.3mg
This article was originally published on chewoutloud.com. Follow on Instagram