This can be a little spicy, but you can tame it down by backing off on the red pepper flakes and garlic.
Course: Main Course
Cuisine: Italian
Keyword: Pasta, Scampi, Shrimp, Spaghetti
Servings: 4
Ingredients
1lbsdry spaghetti
4tbspbutter
3-5clovesgarlicminced
1lbsmedium shrimppeeled and deveined
1cupdry white wine
juice of 2 lemons and zest of 1(approximately 1/2 cup juice)
½-1tspcrushed red pepper flakesor to taste
1tbspcapersdrained
Kosher salt
Freshly ground black pepper
Fresh parsley
Grated Parmesan Reggiano
Instructions
Zest and juice lemons
Cook pasta in a large pot of salted boiling water. (Water should taste as salty as the sea) Undercook the pasta so that it is still slightly chewy. Drain and put pasta in a bowl, reserving 1 cup of the pasta water.
While pasta is cooking, melt butter in a large skillet. Add garlic and sauté for 1 minute. Add shrimp, lemon juice, wine, zest, salt, pepper, and red pepper flakes and cook until shrimp are pink, approximately 3 minutes.
"Fish out" the shrimp from the skillet and set aside
Add 1/2 cup reserved pasta water to skillet. Reduce until sauce begins to thicken slightly, adding additional pasta water as needed to achieve a silky consistency. Add spaghetti to the skillet. Continue to cook until the pasta is al dente. Add shrimp and transfer to the serving bowl. Sprinkle with fresh parsley, capers and Parmesan Reggiano.