Easy Shrimp Scampi Recipe
1 lb of shrimp, Tail-on, Shelled (thawed and patted dry)
4 Tbsp olive oil
salt and pepper
3 cloves garlic, minced
4 Tbsp flat leaf parsley, chopped
1-2 pinches red pepper flakes
1 Tbsp butter
1/2 tsp fresh lemon zest
1 lb cherry tomatoes
2 Tbsp dry white wine (Sauvignon Blanc, Pinot Grigio)
1/2 tsp dried basil
1 Tbsp capers, drained
1/2 pound Angel Hair Pasta
Add 2 Tbsp olive oil, 2 cloves of garlic, salt, and pepper, 2 Tbsp of parsley and the red pepper flakes. Add the shrimp and toss to coat. Transfer to a sheet pan.
Roast shrimp at 375F for 5-6 minutes. Then set aside and while the pan is still hot, add butter and lemon zest. Toss to coat and set aside.
In a large skillet, add 2 Tbsp of olive oil, add the cherry tomatoes, and add the wine. Cover and simmer until tomatoes soften and pop. Then mash them with a potato masher until saucy. Then add the final clove of garlic, dried basil, capers and the final 2 Tbsp of parsley. Set aside.
Boil the water for the pasta. Drop the pasta in and stir.
Meanwhile, reheat the sauce, add cooked shrimp, toss to cook, and to ensure the shrimp is cooked through.
Drain pasta, and slowly add a little bit at a time, until the sauce until coated. Garnish with more chopped parsley if desired. Serve immediately!
Prep Time: 30 min Cook Time: 15 min
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