Sometimes you have a meal in a restaurant, and it just sticks in your mind until you finally take the time to recreate it at home. This is one of those meals. I love seafood pasta and Shrimp Scampi has to be at the top of my list for all-time favorites.
Did you know this dish is super-fast and easy to prepare? Yes, a five-star dinner that is quick enough to make on a weeknight!
Dinner for two
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Ingredients:
- 2 garlic cloves, sliced thin
- 1/8 tsp. red pepper flakes
- 2 tbsp. olive oil
- 1 cup (about half of a 14.5 oz. can) fire roasted diced tomatoes [1]
- 1/2 lb. large shrimp, peeled and deveined
- 1/2 tsp. sea salt
- 2 tbsp. white wine
- 2 tsp. lemon juice
- 2 tbsp. unsalted butter
- 4 oz. gluten free spaghetti [2]
- 2 tbsp. shaved Parmigiano Reggiano [3]
- 1 tbsp. chopped Italian parsley
Preparation:
Heat the olive oil in a nonstick deep skillet or Sauteuse Pan [4]. Add the sliced garlic and red pepper flakes. Cook for 30 seconds.
Add the tomatoes, salt, and wine. Simmer 10 minutes. Heat a large pot of salted water for the spaghetti and bring to a boil. Add the spaghetti and set your timer for 1 minute less than the package directions.
When you have 8 minutes to go on the spaghetti, add the shrimp to the sauce with the lemon juice. Cook for 3 minutes then turn to finish.
Drain the spaghetti and add it to the pan with 2 tbsp. unsalted butter. Cook for 1 minute longer to marry the flavors.
Transfer to a serving bowl and garnish with fresh Italian parsley and shaved Parmigiano.
Notes ♪♫ I know the food police will say that combining cheese with seafood flies in the face of Italian culinary tradition. But when I had this dish at a restaurant, it came topped with Parmesan shavings and let me tell you it was out of this world! Use the good stuff, real Parmigiano Reggiano, shaved fresh right before serving. I am 100% Italian and trust me, it’s wonderful.