Lemony Shrimp Scampi served with a mixed green salad
My take on classic shrimp scampi includes whole wheat angel hair pasta, tender rock shrimp and a sauce of lemon juice, butter, garlic and green onions. Add a pinch of crushed red pepper flakes to the sauce for a little kick, and you instantly have a quick and easy main course pasta dish that is wonderful when served with a side salad or plate of steamed green vegetables.
Minced garlic, sliced green onions & lemons for the shrimp scampi
(To view this recipe, click on the blue title of the blog post above*)
Lemony Shrimp Scampi
Ingredients:
- 1 lb. whole wheat angel hair pasta
- 2 Tablespoons extra virgin olive oil
- 1 stick on unsalted butter
- ½ teaspoon crushed red pepper flakes
- 1 lb. rock shrimp
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 bunch of scallions, ends trimmed and thinly sliced
- 4 cloves of garlic, minced
- 5 lemons, halved and juiced
- Tabasco sauce, for serving
Directions:
- Bring a large pot of water to a boil and cook the pasta until al dente. Drain and set aside to serve with the scampi sauce.
- In a large sauté pan, heat the olive oil and melt the butter over medium heat. Add in the next 5 ingredients and cook, stirring occasionally until the shrimp are opaque and cooked through (approximately 3-4 minutes). Add the lemon juice, reduce the heat to low, and cook an additional 5 minutes or until everything is heated through. Serve the shrimp scampi over the cooked angel hair pasta. Add a dash of Tabasco sauce if desired.
Tagged: angel hair, butter, crushed red pepper flakes, garlic, green onions, lemon juice, lemons, pasta, rock shrimp, scallions, seafood pasta, shrimp, shrimp scampi, whole wheat pasta
This was delicious!
Grazie, Leanne! It is hard to pass up a good shrimp scampi…the one I remember most is from Giovanni’s in Baton Rouge. I remember always getting it as an appetizer and it was so very lemony and garlicky…and tasty!