Easy Lemony Shrimp Scampi
8 oz. thin spaghetti or angel hair pasta
1.5 lb. large shrimp (12-15 per pound
3 T. Olive Oil
1/2 tsp salt (can use Kosher)
1/4 t. black pepper
1/4 c. butter
1 heaping Tbsp. minced garlic (4-6 cloves)
1/4 c. chopped onion
1/4 tsp. crushed red pepper flakes
1/3 c. light whipping cream
1/4 c. minced fresh parsley
1 tsp. grated lemon zest
2 T. freshly squeezed lemon juice
1) Peel and de-vein shrimp. Place the shrimp in a mixing bowl and drizzle olive oil, salt, and pepper. Set aside.
2) Bring a large pot of salted water to a boil. Cook the pasta until al dente.
3) While pasta is cooking, melt butter in a large skillet over medium heat. Add the garlic and onion. Saute 1 minute. Add red pepper flakes and saute about 3 minutes more until onion is translucent. Add shrimp mixture, scraping all olive oil, salt, and pepper into skillet. Cook the shrimp on each side until opaque. Add Stir in the heavy cream, parsley, lemon zest, and juice. Continue cooking until slightly thickened.
(I added a couple tablespoons of Bacon Bits to the cream mixture)
4) Pour creamy shrimp mixture over drained pasta and serve!
Makes 4 servings
Per serving: 390 calories, 16 g. fat, 20 g. carbs, 38 g. protein, 685 mg sodium, 345 mg cholesterol
