Shrimp Scampi with Spaghetti

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YIELD: 4 servings
TOTAL TIME: 25 minutes
ACTIVE TIME: 10 minutes
DIFFICULTY: Medium

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INGREDIENT WEIGHT VOLUME
Salt for pasta water
Spaghetti pasta (or from Pantry Essentials) 340 g / 12 oz
Butter 30 g 2 tbsp
Olive oil, extra virgin 30 g 30 mL / 2 tbsp
Garlic, minced 4 cloves
White wine (preferably dry) 120 g 120 mL / ½ cup
Salt 3 g ¾ tsp
Red pepper flakes to taste
Black pepper, freshly ground to taste
Shrimp, medium, peeled/deveined 800 g / 1¾ lb 42/50 count
Parsley, chopped 20 g ⅓ cup
Lemon juice 28 g 28 mL / 2 tbsp

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]METHOD[/vc_column_text][vc_column_text]Bring a large pot of salted water to a boil. Add spaghetti and cook until a few minutes before al dente. Drain water. Set pasta aside. 

In a large skillet, melt butter with olive oil. Add garlic and saute until fragrant, about 1 minute. 

Add white wine, red pepper flakes and black pepper. Bring to a simmer and reduce wine by half, about 2 minutes. 

Add shrimp to skillet and saute until pink, about 2 minutes per side.

Stir in the parsley and lemon juice and serve over spaghetti. [/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]

  • Pair with any long pasta noodle you wish 
  • You can substitute seafood or vegetable stock for the wine 
  • If using wine, opt for a dry varietal

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