This lemony shrimp scampi certainly doesn’t skimp on flavor. The classic Italian-American dish is prepared with plenty of garlic and butter, and this version gets the bright addition of freshly squeezed lemon juice.
Salt and pepper
3/4 pound angel-hair pasta
2 tablespoons olive oil
3/4 pound large or jumbo shrimp, peeled and deveined
6 tablespoons unsalted butter
3 cloves garlic, minced
1/4 cup lemon juice (from 2 lemons), plus wedges for serving
2 tablespoons chopped fresh parsley
1. In a large pot of boiling salted water, cook pasta according to package instructions, then drain.
2. Meanwhile, in a large skillet, heat oil over medium-high. Add shrimp and cook until opaque throughout, about 3 minutes, flipping once. Transfer to a plate.
3. Reduce heat to medium. Add butter and garlic to skillet and saute until garlic is soft and fragrant, about 2 minutes. Add lemon juice and cook 1 minute; season with salt and pepper. Remove from heat and stir in parsley. Add pasta and shrimp and toss to combine. Serve with lemon wedges.
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