12 ounces spaghetti or linguine
1 pound shrimp, peeled and deveined
2 tablespoons olive oil
4 cloves garlic, minced
1 cup cherry tomatoes, reduced to half
1 teaspoon red pepper flakes (optional, for spice)
1 ⁄2 cup white wine (or chicken broth)
1 tablespoon lemon juice
1 teaspoon lemon zest
1 ⁄4 cup chopped fresh parsley
Salt and pepper to taste
Grated Parmesan cheese (for serving)
Instructions:
Cook the pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package directions, then drain and set aside, reserving pasta water
Cook the shrimp:
Bring Heat olive oil in a large skillet over medium heat. Add shrimp and season with salt and pepper. Cook 2 to 3 minutes per side until pink and cooked through. Remove shrimp from pan and set aside.
Garlic Tomato Sauté:
In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Add cherry tomatoes and red pepper flakes (if using). Cook for another 2 to 3 minutes until tomatoes begin to soften.
Make the Sauce:
Pour in white wine (or chicken broth) and simmer for 2 minutes to reduce slightly. Stir in lemon juice and zest.
Combine Pasta and Shrimp:
Add cooked pasta to pan and toss to coat in sauce. If sauce is too thick, add a little of the reserved pasta water.
Return shrimp to pan and toss everything together until evenly combined
Serve:
Garnish with fresh parsley and grated parmesan cheese. Serve warm with a slice of garlic bread if desired.
Tips:
For a richer sauce, stir in a tablespoon of butter at the end.
Add a handful of spinach for extra green if desired.
Enjoy your shrimp and scampi pasta!
