This pasta is so light and delicious. Sometimes I never order pasta when we go out to eat. As in never. Maybe it is because we eat it a lot at home. Maybe it is because I always want something else more. Regardless, my point is, I hate restaurant alfredo sauces/cream sauces. Obviously, that is my point, right?
Seriously though, why? Who invented alfredo? I realize I have made cream sauces for pasta before. And posted them on this website. But, for some reason, the pasta dishes at restaurants just make me angry. What makes me even more angry are low fat alfredo sauces. Wow. Deep breath.
That is why this pasta dish is such a breath of fresh air for me. It feels good to eat. It is garlicy, lemony with a small kick of spice. A little butter. Carefully cooked shrimp. This is what a good pasta dish is for me (or any tomato based sauce). Seriously, perfection. I love Melissa D.
Lemony Shrimp Scampi Pasta
recipe by Melissa d’Arabian via Food Network
6 garlic cloves, pressed or grated
2 lemons, zested and juiced
5 tablespoons olive oil
1 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
3/4 pound medium shrimp (21 to 25), peeled, deveined and butterflied (reserve
3/4 pound thin linguini
2 tablespoons butter
1 small bunch parsley, leaves chopped
In a bowl, combine the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, to taste, and the shrimp. Set aside.
Meanwhile make a quick shrimp stock: In a small pot, over medium heat, add the shrimp shells and onion. Cover with water and bring to a boil. Reduce the heat and simmer for 20 minutes. Strain into a bowl and discard the shells and the onion.
Bring a large pot of water to a boil over high heat and add a generous amount of salt. Add the linguini and cook until just tender, 2 minutes less than instructed on the package. Drain and reserve 1/2 cup of cooking water.
Heat a skillet over high heat. Add the shrimp and cook until they turn pink and start to caramelize, about 3 minutes. Remove the shrimp from the pan to a plate and add the remaining marinade. Let cook a few minutes then add about 1 cup of shrimp stock and about 1/2 cup pasta water. Continue to cook until sauce reduces by half. Add the zest and juice of the remaining lemon, the butter and the parsley and stir to combine. Adjust seasoning with salt and pepper, to taste. Add in the shrimp and pasta and toss to combine with the sauce. Turn out into a serving bowl and serve immediately.
(Servings: 4, Prep time: 15 min., Cook time: 15 min., Difficulty: Easy)