Pasta with Rosemary Shrimp Scampi
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Everyday Food, December 2008
- Prep Time 15 minutes
- Total Time 35 minutes
- Yield Serves 4
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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
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In a large pot of boiling salted water, cook spaghetti until al dente; reserve 1/2 cup pasta water. Add shrimp to pot, and stir. Immediately drain spaghetti and shrimp, and set aside (the shrimp will continue to cook).
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In same pot, heat oil over medium. Add garlic, rosemary, and red-pepper flakes. Cook, stirring, until garlic is golden, 1 to 3 minutes.
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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.
Absolutely easy and delicious.
Just made this tonight and fiancee gobbled it up. It was easy and delicious. I added a bit little more garlic and oil.
I love this meal, it is so perfect, so easy and so healthy. I always had twice the garlic and a tadge mnore olive oil. Today I was out of lemon juice and rosemary, so I used thyme and lime juice instead. Just as faulous too!
I actually threw in some halved cherry tomatos for a little color/sweetness. It turned out wonderfully! such a easy, delicious pasta dinner.
I used a little more garlic but otherwise, this is perfect.
And I forgot to mention: Use only olive oil as it just makes this recipe.
This was super-easy and very tasty. I love that it used only one pot, uses ingredients that you have in your pantry, and goes from stove to table in just under 30 min. ?