Wednesday, April 20, 2011

Lemon Shrimp Scampi Pasta

Trying to cut costs in the grocery area, I've been trying to find meals that are less expensive, and use ingredients we already have in the pantry or around the house (my spice cabinet is a testament to buying stuff for that one recipe--no more.  It's ridiculous--cost wise, space wise.)  Melissa D'Arabian is known for her Ten Dollar Dinners, so I figured I'd check out her recipes, and this one was really highly rated on the Food Network website.

It was delicious.  So good!  The best part was the pasta, which soaked up all the delicious, fresh, lemony goodness!  I didn't bother butterflying the shrimp, because I didn't see the point, and I bought shelled shrimp, so couldn't make the shrimp stock.  I used chicken broth, in which I simmered minced onion, instead.

This is a case where you HAVE to use fresh lemon juice and zest.  The lemon flavor is so forward, you definitely want the good stuff!

Lemony Shrimp Scampi Pasta by Melissa D'Arabian


  • 6 garlic cloves, pressed or grated
  • 2 lemons, zested and juiced
  • 5 tablespoons olive oil
  • 1 teaspoon red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 3/4 pound medium shrimp (21 to 25), peeled, deveined and butterflied (reserve shells)
  • 1/4 onion
  • 3/4 pound thin linguini
  • 2 tablespoons butter
  • 1 small bunch parsley, leaves chopped


In a bowl, combine the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, to taste, and the shrimp. Set aside.

Meanwhile make a quick shrimp stock: In a small pot, over medium heat, add the shrimp shells and onion. Cover with water and bring to a boil. Reduce the heat and simmer for 20 minutes. Strain into a bowl and discard the shells and the onion.

Bring a large pot of water to a boil over high heat and add a generous amount of salt. Add the linguini and cook until just tender, 2 minutes less than instructed on the package. Drain and reserve 1/2 cup of cooking water.

Heat a skillet over high heat. Add the shrimp and cook until they turn pink and start to caramelize, about 3 minutes. Remove the shrimp from the pan to a plate and add the remaining marinade. Let cook a few minutes then add about 1 cup of shrimp stock and about 1/2 cup pasta water. Continue to cook until sauce reduces by half. Add the zest and juice of the remaining lemon, the butter and the parsley and stir to combine. Adjust seasoning with salt and pepper, to taste. Add in the shrimp and pasta and toss to combine with the sauce. Turn out into a serving bowl and serve immediately.

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