Shrimp Scampi

Time: 20 min Servings: 4

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Ingredients:

• 1 pound large shrimp, peeled and deveined

• Salt and black pepper, to taste

• 8 oz linguine or spaghetti

• 3 tablespoons olive oil

• 4 cloves garlic, minced

• 1/2 teaspoon red pepper flakes (optional, for a bit of heat)

• 1/2 cup dry white wine

• Zest of 1 lemon

• Juice of 1 lemon

• 1/4 cup fresh parsley, chopped

• 2 tablespoons unsalted butter

• Lemon wedges, for serving

Instructions:

1. Cook the linguine or spaghetti in a large pot of salted boiling water according to the package instructions. Drain and set aside.

2. Pat the shrimp dry with paper towels and season with salt and black pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp and cook for 1-2 minutes per side until they turn pink and opaque. Remove shrimp from the skillet and set aside.

3. In the same skillet, add the remaining 1 tablespoon of olive oil. Add minced garlic and red pepper flakes (if using). Sauté for about 1 minute until the garlic becomes fragrant, being careful not to brown it.

4. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to simmer for 2-3 minutes until it reduces slightly.

5. Return the cooked shrimp to the skillet. Add lemon zest, lemon juice, chopped parsley, and butter. Toss everything together until the shrimp are coated in the sauce and the butter is melted.

6. Serve the shrimp scampi over the cooked pasta. Garnish with additional chopped parsley and lemon wedges.

*Disclaimer - Original recipe created by AI