Simple Shrimp Scampi (An Italian Girl's Bread and Butter)

Fresh, easy, and garlicky-good, what's not to love about shrimp scampi?  Growing up, it was a no-fail family favorite.  Today, it's also my boyfriend's favorite, which means I whip it up about once a week!  I always keep a couple of lemons and some frozen shrimp on hand for just such occasions.  Given the frequency with which I make this glorious go-to, I have had the opportunity to experiment with many different recipes.  I eventually devised what I believe to be the perfect ratio of lemon-garlic-deliciousness.  I can guarantee that this dish will quickly become a staple in your quick-and-tasty dinner repertoire.  


Shrimp Scampi
(Serves 2)

1/2 lb. thick spaghetti or linguine
2 TBSP olive oil
2 TBSP butter
2 cloves of garlic, minced  
1/2 lb. shrimp (I prefer 21-25's or 26-30's, they seem to be the perfect size)
Salt and Pepper
Pinch crushed red pepper
Zest of 1/2 a lemon (remember to zest it before you juice it!)
Juice of 1 lemon(or 1/2 a lemon, if you happen to pick a juicy one)
1 TBSP chopped fresh parsley
Parmesan cheese

Bring a large pot of salted water to a boil.  Add the pasta and cook until el dente (pull it out 3-4 minutes shy of the cooking time listed on the box).  While the pasta is cooking, heat a large saute pan (large enough to hold the shrimp and the pasta) over medium heat.  Add the olive oil and butter, swirl until the butter melts.  Add the minced garlic and saute until fragrant.  Add the shrimp, sprinkle with salt, pepper, and crushed red pepper.  Saute the shrimp until they turn pink and just start to curl.  Remove the saute pan from the heat.  Zest the lemon over the hot shrimp, then add the juice.  Sprinkle with parsley and toss to incorporate.  Remove the cooked pasta from the boiling water with tongs or a pasta fork and add directly to the shrimp, reserving the pasta water.  Toss to combine (the pasta will continue to cook a bit with the shrimp).  If the pasta is dry, add a little of the pasta water.  Add plenty of freshly grated parmigiano-reggiano and mangia!

Always a welcome sight at my kitchen table!