Hello, Sunny 60-Degree Day — Where have you been these past 5 months?!
Spring is off to a beautiful start here in the Twin Cities and we couldn’t be more thrilled to see all the thawed-out people back out and about from under hibernation.
Granted, it’ll be awhile before my little pot of hydrangeas can safely be given an outdoor pad – because scary spring frost, shhh!
But all the neighborhood boys and soccer balls? They’ve boldly claimed their lawn space.
And dinner? That’s Skillet Shrimp Scampi Pasta with Lemon and Basil…
If the word scampi feels slightly stuffy, you’ll be happy to discover that scampi = large shrimp with garlic sauce. Waayy more manageable, right?
This Skillet Shrimp Scampi Pasta is easy enough for weeknight dinner and yummy enough to make for friends on the weekend.
Garlic. Butter. Basil. Parmesan. You cannot, absolutely can-not go wrong.
Here’s to a spring that busts out deliciously light pasta, bright lemons, and beautiful basil.
Plus a neighborhood full of boys and soccer balls scattered across the lawn.
Skillet Shrimp Scampi Pasta
- 1 lb thin spaghetti, or pasta of your choice
- 4 TB salted butter, melted
- 4 TB olive oil, plus more as needed
- 1 onion, chopped
- 6 cloves garlic, chopped
- ⅛ tsp red pepper flakes
- 1 lb jumbo shrimp, peeled/deveined, towel-dried to remove moisture
- ¼ tsp Old Bay seasoning
- ½ cup dry white wine
- Juice of 1 medium-large lemon
- 1 14.5 oz can Italian style diced tomatoes with juices
- ¼ cup freshly torn basil leaves
- ¼ cup freshly chopped parsley
- kosher salt and freshly grated black pepper
- 1 cup freshly grated parmesan cheese
- Bring a large pot of generously salted water to boil. Cook pasta just until almost al-dente (a minute shy of package instructions for al dente.) Drain well and toss with a sprinkle or two of olive oil to prevent sticking (only need to do this if pasta is done before the shrimp/sauce mixture.)
- While pasta is cooking: Heat 3 TB olive oil and 1 TB butter in a large heavy skillet over medium-high heat. Add onion and cook 3 minutes, stirring. Add garlic and red pepper flakes, stirring 1 minute.
- Toss Old Bay with shrimp (be sure excess moisture has been dried off shrimp first.) Add to skillet and stir 2 minutes or just until shrimp turns opaque. Transfer shrimp mixture to a bowl; keep warm.
- Add wine, lemon juice, and diced tomatoes with juices to skillet. Bring to a boil. Add remaining 1 TB olive oil and 3 TB butter, stirring to combine well. Return shrimp mixture to skillet and stir to combine. Add cooked pasta, basil, and parsley to combine. Add kosher salt (approx 1/2 tsp to 1 tsp) and freshly ground black pepper to taste. Serve immediately, sprinkled with freshly grated parmesan.
Did you make this?
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Source: Chew Out Loud