Shrimp Scampi Bucatini
Shrimp scampi bucatini combines pasta with shrimp, garlic, lemon, and butter in a white wine reduction. Shrimp and pasta cook quickly in a single pan, finished with fresh parsley and a squeeze of lemon juice.
Ingredients
Method
Bring a large pot of salted water to a boil. Add bucatini and cook until al dente (about 9 minutes); drain, reserving 1 cup pasta water.
Heat butter and olive oil in a large skillet over medium-high heat. Add minced garlic and red pepper flakes; cook for 30 seconds until fragrant.
Add shrimp to the pan and cook for 2 minutes per side until they turn pink and opaque; season with salt and set aside on a plate.
Add cooked bucatini to the skillet with the garlic butter. Pour in 1/2 cup reserved pasta water and squeeze lemon juice over the top.
Toss pasta over medium heat for 1 minute, adding more pasta water if needed to create a light sauce. Return shrimp to the pan and toss gently.
Divide pasta and shrimp among bowls. Top with grated Parmesan, fresh parsley, and reserved lemon zest. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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