Ingredients: |
Ingredients: 6 garlic cloves, pressed or grated
2 lemons, zested and juiced
5 tablespoons olive oil
1 teaspoon red pepper flakes
kosher salt and fresh ground pepper
3/4 lb medium shrimp (21 to 25) peeled, deveined and butterflied (reserve shells)
1/4 onion
3/4 lb. thin linguini
2 tablespoons butter
1 small bunch parsley, leaves chopped
|
Directions: |
Directions:In a bowl combine garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper to taste, and shrimp. Set aside to marinate.
Meanwhile, make quick shrimp stock. Add shrimp shells and onion to a small pot and cover with water. Bring to a boil, reduce heat and simmer for 20 minutes. Strain into a bowl and discard shells and 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 package. Drain and reserve 1/2 cup of cooking water.
Heat skillet over high heat. Remove shrimp from the marinade (reserve marinade) and add shrimp to the skillet. Cook shrimp until they turn pink and start to caramelize, about 3 minutes. Remove the shrimp from the skillet to a plate.
Add the remaining marinade to the pan. Let it cook for a few minutes then add about 1 cup of the shrimp stock and the half a cup of pasta water. Continue to cook until sauce reduces by half.
Add the zest and juice of remaining lemon, the butter and parsley and stir to combine. Season with salt and pepper to taste.
Add the shrimp and pasta. Toss to combine with the sauce. Serve immediately. |
This recipe for Lemony Shrimp Scampi Pasta is from