I tend to roast my shrimp in the winter or grill them in the summer. This recipe uses neither of those cooking methods and I was intrigued. The defrosted shrimp are added to the pasta water at the end of the pasta’s cooking time, stirred quickly and then drained along with the pasta, making this a one-pot meal which is always a bonus! The shrimp cooked perfectly and the finished dish was delicious! The only change I’d make next time is to add a bit more lemon juice because I really like both the freshness and flavor it adds. This makes a wonderful weeknight meal because it can be prepared in about 30 minutes. It also reheats fairly well for lunch the next day.
By Tracey
Spaghetti with Rosemary Shrimp Scampi
from Everyday Food
Ingredients:
- coarse salt and ground pepper
- 12 ounces spaghetti
- 1 pound large (31 to 35) peeled and deveined frozen shrimp, tails on (if desired), thawed
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 2 tablespoons coarsely chopped fresh rosemary
- 1/4 teaspoon red-pepper flakes
- 1 tablespoon fresh lemon juice
Directions:
In a large pot of boiling salted water, cook spaghetti until al dente. Remove and reserve 1/2 cup of pasta water from the pot. Add the shrimp to the pot, and stir. Immediately drain spaghetti and shrimp, and set aside (the shrimp will continue to cook).
In same pot, heat oil over medium. Add garlic, rosemary, and red-pepper flakes. Cook, stirring, until garlic is golden, 1 to 3 minutes.
Remove from heat; return pasta and shrimp to pot. Add lemon juice and enough pasta water to create a thin sauce that coats pasta. Season with salt and pepper, and serve.
