Cook this now...
A summer dinner that’s all about the fork twirl. Shrimp scampi spaghetti.
How do you eat Spaghetti? With a spoon or without?
I’m a fork and spoon kinda girl. If spaghetti twirling were an Olympic sport I would win gold! I do my best spaghetti twirling with a spoon.
Whenever I try and use just a fork I end up wearing half of it, and bibs for adults are not sexy.
Dinner is served ....
Shrimp Scampi Spaghetti
Serves: 3
Author: Mary Mammoliti / Kitchen Confession
INGREDIENTS
3/4 of a package of spaghetti
3 tablespoons unsalted butter
2 tablespoons olive oil
4 cloves garlic, minced
1 lb large shrimp, peeled and deveined (I used wild Argentinian shrimp)
1 heaping teaspoon kosher salt
Fresh ground black pepper
1⁄3 cup chopped fresh parsley
Zest of 1⁄2 a lemon
Juice of 1 lemon
INSTRUCTIONS
Bring a pot of salted water to a boil, add the linguine, and cook for 7 to 10 minutes, or until al dente
In a large pan, melt the butter and olive oil over medium-low heat.
Add the garlic, saute for no more than a minute or until fragrant. Do not burn the garlic.
Add the shrimp, salt and pepper. Saute until the shrimp have just turned pink, about 5 minutes, stirring often.
Remove from the heat, add the parsley, lemon zest, lemon juice and toss to combine.
Reserve a cup of pasta water and drain the cooked spaghetti and then pour it into the pan with the shrimp toss and serve.
