When there's snow on the ground and we have to layer on the sweaters, pasta is one of our go-to comfort foods. Though we're trying hard to forget the bitter chill of winter, it doesn't mean we have to hide away the Barilla boxes. Adapt your pasta preparations for the warmer months by opting for lighter ingredients, like local vegetables, homegrown herbs, and fresh seafood. Shrimp scampi, an Italian-American staple, is a perfect dish to celebrate the start of June.
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Ingredients
- 5 tbsp. unsalted butter
- 2 tbsp. olive oil
- 1 lb. medium shrimp, peeled, deveined, tails attached
- Kosher salt and freshly ground black pepper, to taste
- ¼ tsp. crushed red chile flakes
- 4 cloves garlic, finely chopped
- 2 shallots, finely chopped
- ½ cup white wine
- ¼ cup fresh lemon juice
- 1 tsp. lemon zest
- 1 lb. thin spaghetti, cooked
- ¼ cup roughly chopped parsley
Directions
Heat 3 tbsp. butter and oil in a 12″ skillet over medium-high heat; season shrimp with salt and pepper, and add to skillet. Cook, turning once, until beginning to turn pink, about 3 minutes. Transfer to a plate; set aside. Add chile flakes, garlic, and shallots to skillet; cook until soft, about 3 minutes. Add wine, juice, and zest; cook until reduced by half, about 5 minutes. Add pasta, reserved shrimp and remaining butter; toss until evenly combined. Transfer to a serving platter; sprinkle with parsley.
If you liked this recipe, find more like it at Saveur.
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