Recipes Ingredients Seafood Recipes Shrimp Recipes Pasta with Rosemary Shrimp Scampi 3.0 (89) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 35 mins Servings: 4 Frozen shrimp are deliciously convenient -- use them to dress up a bowl of pasta, and dinner is served. 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 ¼ teaspoon red-pepper flakes 1 tablespoon fresh lemon juice Directions 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). 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. Rate it Print