My two favorite foods are pasta and seafood, so I am always looking for ways to combine the two. My family loves shrimp scampi and finding new ways to reinvent this meal can be a bit daunting.
One way that my family loves to enjoy scampi is with lemon spaghetti. This spaghetti is like an Alfredo sauce, infused with lemon. It’s very fresh and tasty. I started adding some bell peppers to the dish also, mainly for added color.
This is one of my absolute favorite meals I make and can be prepared quickly for a weeknight meal.
Shrimp Scampi & Lemon Spaghetti
1 pound spaghetti
4 T. butter
3 cloves garlic, finely chopped or just use garlic powder
1/2 teaspoon crushed red pepper flakes
2 lemons, juiced and zested or 4 T. lemon juice
3/4 cup heavy cream
1 cup grated Parmigiano Reggiano
Parsley and basil flakes, ½ tsp of each
Bring your pasta to a boil and be sure to salt it. Cook according to directions.
In another pot melt butter, garlic and red pepper flakes. After the pasta has boil for about 8 minutes add a cup of the water from the pasta water to the butter mixture. Add cream and lemon juice and season with all seasonings (to suit your own taste). Remove from heat and add cheese and toss mixture with the drained pasta. Let the pasta and sauce rest.
While sauce is setting….cook your shrimp.
1 pound raw shrimp, shells and tails removed.
1 T. parsley
1 tsp. salt
1 tsp. garlic powder
3 T. butter
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
Heat large skillet and belt the butter. Add shrimp, peppers and season with seasonings. Cook and toss shrimp around to coat with butter. Cook until shrimp are pink. DO NOT OVERCOOK SHRIMP.
Remove and drain excess butter from shrimp. Give pasta one more last toss and plate some and top it with some shrimp.
Serve with crusty French bread and salad. Makes great leftovers!