Yield: Serves 4Prep Time: 10 minutesCook Time: 25 mins
Ingredients:
4 Large Cloves Garlic, Peeled & Thinly Sliced
2 Large Lemons, Zested & Squeezed
6 Tablespoons Olive OIl
1 Teaspoon Red Pepper Flakes
Salt & Pepper
1 Pound Medium Shrimp With Shells
1/4 Onion, Peeled & Chopped
1/2 Cup Dry White Wine
3/4 Pound Long Pasta (Spaghetti, Linguine, Fettuccine)
2 Tablespoons Butter
1/3 Cup Chopped Fresh Parsley Leaves
To Serve:
Lemon Wedges
Directions:
Remove the shells from the shrimp, and devein, reserving the shells in a pot.
In a small casserole or bowl, add the shrimp, garlic, lemon zest and juice, olive oil, pepper flakes, salt and pepper and mix.
Cover with plastic wrap and refrigerate for at least one hour.
Add the onion and wine to the shrimp shells, and then add enough water to cover.
Bring the mixture to a boil, then reduce to a simmer, and cook for about 15 minutes.
Strain the liquid, and reserve 3/4 cup of the shrimp stock.
Remove the shrimp from the marinade, and heat a frying pan to high heat.
Cook the shrimp, turning once until pink in color and cooked through, about 3 to 4 minutes total cooking time, then set aside.
In a small pot, add the shrimp stock and shrimp marinade, and cook over high heat until reduced by half.
Bring a large pot of lightly salted water to a boil, then cook the pasta until it is "al dente".
Drain the pasta, mix with the shrimp and reduced cooking liquid, butter, and parsley.
Toss the pasta well and serve in individual bowls with lemon wedges.
Source:
http://www.italianfoodforever.com/2013/02/garlicky-shrimp-scampi-pasta/
