The temperatures are rising and the sun is shining which means one thing – Spring is finally here. For me, that means lighter flavors, fresh herbs, fruits and veggies from the farmers market, and seafood, seafood, seafood.
I decided to make a lovely Shrimp Scampi Pasta in Lemon Butter Sauce that is fresh, light and fairly simple to make (not to mention absolutely scrumptious!)
I found some fresh, succulent jumbo shrimp and sautéed them in butter and olive oil with garlic, making a bright, velvety lemon butter sauce by adding lemon juice, lemon zest, and some white wine. I added a little extra butter into the sauce, threw in a few scallions and fresh garlic, and topped it off with some fresh parsley and a pinch of cayenne and red pepper flakes to give it some extra flavor and kick. If you want to make the sauteed shrimp and skip the pasta for a lighter dish, go for it – it’s totally amazing on it’s own or with a salad and some crusty bread (and a glass of white wine to accompany, of course!) Enjoy.
This is a perfect dish for Summer, featuring sauteed shrimp in a lemon butter sauce, served over fettucine with fresh parsley and garlic.
- Vegetable oil
- 1 tablespoon kosher salt plus 1 1/2 teaspoons for sauce
- 3/4 pound fettucine (or linguine, angel hair, spaghetti)
- 4 tablespoons butter
- 2 1/2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 pound jumbo shrimp (about 12 jumbo or 16 large shrimp), peeled and deveined, tails intact
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup chopped fresh parsley leaves
- 2 large scallions, sliced
- 1/2 lemon, zest grated for sauce plus extra for garnish
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 cup dry white wine
- 1/4 lemon, thinly sliced in half-rounds
- 1/4 teaspoon hot red pepper flakes
- pinch of cayenne
- Garnish: parsley, lemon zest, red pepper, salt and pepper
- Drizzle the vegetable oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
- Prep all ingredients (chop garlic, parsley, green onions, zest and halve the lemons and squeeze juice, measure out oil, lemon juice, wine, salt and pepper and red pepper flakes).
- Melt butter and olive oil in another large pan over medium-low heat and add the garlic. Saute for 1 minute, being careful not to burn the garlic.
- Add the shrimp, salt, and pepper and saute until the shrimp have just turned pink, about 3 minutes, stirring often. Add parsley, lemon zest, wine, lemon juice, lemon slices, scallions and red pepper flakes; cook for 1-2 additional minutes. Stir and remove from heat.
- When the pasta is done, drain the cooked pasta and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve with additional chopped fresh parsley, lemon zest, salt and pepper to taste, cayenne and red pepper flakes, if desired. Serve with a glass of white wine (Chardonnay or Sauvignon Blanc) and a green salad or crusty bread.