Lemony Shrimp Scampi
Easy and elegant, this dish is a real catch. The use of the word "scampi" to mean a garlicky, buttery preparation for shrimp is more Italian-American than Italian; it's thought to have first appeared on a menu in 1950s New Jersey.
- Total Time:
- Servings: 4
Source: Everyday Food, June 2012
- Salt and pepper
- 3/4 pound angel-hair pasta
- 2 tablespoons olive oil
- 3/4 pound large or jumbo shrimp, peeled and deveined
- 6 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/4 cup lemon juice (from 2 lemons), plus wedges for serving
- 2 tablespoons chopped fresh parsley
In a large pot of boiling salted water, cook pasta according to package instructions, then drain.
Meanwhile, in a large skillet, heat oil over medium-high. Add shrimp and cook until opaque throughout, about 3 minutes, flipping once. Transfer to a plate.
Reduce heat to medium. Add butter and garlic to skillet and saute until garlic is soft and fragrant, about 2 minutes. Add lemon juice and cook 1 minute; season with salt and pepper. Remove from heat and stir in parsley. Add pasta and shrimp and toss to combine. Serve with lemon wedges.