Shrimp Scampi Pasta

I adapted this recipe from one I found online. Shrimp scampi pasta is both simple and delicious!

Cook according to package directions, drain, and set aside:

1 lb. pasta (The original recipe recommended linguine, but since I hate eating long noodles, I’ve used rotini. The sauce sticks to it just fine.)

In a large pan, melt together:

3 T. butter

1 T. olive oil

Add and cook for 1 minute:

4 cloves minced garlic

Add and saute until pink:

1 lb. large shrimp, peeled and deveined

1 t. salt

1/4 t. pepper

Remove the shrimp mixture from the heat and add

1/2 c. chopped fresh parsley leaves

zest from 1/2 a lemon

1/4 c. fresh lemon juice (from 2 lemons)

Toss the shrimp and sauce with the pasta. Garnish with Parmesan cheese. Serve shrimp scampi pasta with your favorite veggies.

Find more seafood recipes here.

Note: I prefer to buy shrimp that are large, uncooked, peeled, deveined, and frozen. Here’s a guide. Uncooked and frozen are the most important of these qualities. I just don’t like taking the time to peel and devein. If you buy a 2-pound bag, you’ll probably get the best deal. Use half of the bag and save the rest for next time!