OPEN KITCHEN with NATHAN SCOTT
Shrimp Scampi Pasta
Taking only minutes to cook, this simple pasta dish is sure to become one of your family’s favorites.
|Kosher salt and freshly ground black pepper|
|2||tablespoons olive oil|
|2||small zucchini, cut into ½-inch rounds|
|6||cloves garlic, peeled and minced|
|4||scallions, thinly sliced|
|¼||teaspoon crushed red pepper flakes|
|Juice and zest of 1 lemon, plus wedges, for garnish|
|1||pound large shrimp, peeled and deveined|
|¼||cup dry white wine|
|2||tablespoons unsalted butter, melted|
|¼||cup fresh flat-leaf parsley, chopped|
|½||cup Parmesan cheese, finely grated|
- Following the package instructions, cook the spaghetti in a pot of boiling salted water until al dente. Drain the pasta and set aside, reserving 1 cup of the cooking water.
- Meanwhile, heat the olive oil in a deep skillet set over medium heat. Add the zucchini, garlic, scallions, red pepper flakes, and lemon zest. Cook for 1 minute, stirring often, until the scallions and garlic have softened, but not browned. Add the shrimp and capers. Cook, stirring often, until the shrimp are bright pink and almost cooked through, about 2 minutes.
- Raise the heat to medium-high and pour in the white wine. Bring to a boil, continuing to cook until the shrimp are completely opaque and just cooked through, 1 to 2 minutes more.
- Remove the skillet from the heat. Stir in the butter, lemon juice, and parsley. Add the cooked pasta to the skillet and toss to combine. If the pasta seems too dry, pour in some of the reserved cooking water. Sprinkle in the Parmesan cheese and season to taste with salt and black pepper. Serve with lemon wedges, for garnish.
Nathan Scott is the author of Nathan Scott’s Open Kitchen: Annual Recipes 2011
Copyright © 2013 by Nathan Scott. All rights reserved.
Category: Open Kitchen