After big holidays, I always try to cook simple dishes because I’m typically so ‘cooked-out’. That’s why after Christmas this year, shrimp scampi is on my list. No need to check that twice!
Cooking the shrimp takes just as long as the fresh spaghetti (3-minutes) so you can have dinner on the table in less than 10 minutes. Don’t forget to make sure the shrimp is cleaned, chop the parsley while the shrimp are cooking and and you’ll be eating diner faster than you can say ‘I’m hungry’!
- 1 bag fresh spaghetti (or any other base, like zoodles or fresh veggies)
- 2 tablespoons olive oil
- 2 tablespoons butter, divided
- 3-4 large garlic cloves, minced
- 1 pound large shrimp, cleaned and shelled with tails on or off
- Salt and freshly ground black pepper to taste
- 1/4 cup white wine
- Juice of half a lemon
- 1/4 cup chopped parsley
- In a large pot, bring a large pot of salted water to a boil and prepare fresh spaghetti according to package directions. Drain and set aside.
- While pasta is cooking, heat olive oil and 1 tablespoon of butter in a large pan or cast iron skillet. Add garlic and sauté 30 seconds.
- Add the shrimp, season with salt and pepper and sauté for 1-2 minutes on one side (until just beginning to turn pink), then flip.
- Pour in wine, and bring to a simmer for 1-2 minutes or until wine reduces by half and the shrimp is cooked through.
- Stir in the remaining butter, lemon juice and parsley and take off heat immediately.
- Serve immediately over spaghetti or base of your choice. Enjoy!