Summer Shrimp Scampi
Serves 4
5 mins prep
20 mins cook
0 mins total
The perfect light summer pasta- perfectly cooked buttery garlic shrimp cooked in a white wine sauce + fresh lemon zest and basil!
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Start by getting your water up to a boil, adding in the noodles and cooking aldente while you continue on to the next steps.
In a large skillet over medium high heat, add in 2 tbsp of butter, onced melted add the shrimp- season with ¼ tsp salt, pinch of pepper, ¼ tsp garlic powder, ½ tsp parlsey and lemon zest.
Cook shrimp until the turn a deep pink color and begin to get brown and slightly crispy, but not overcooked.
Remove the shrimp from the skillet and set aside.
Add in the zucchini and cook for 2-3 minutes, until it begins to get tender.
Add in the remaining tbsp of butter, cherry tomatoes, garlic, lemon juice and white wine. Cook the wine down for about 3-4 minutes or until the veggies are tender.
Add in ¼ cup of the resereved pasta water and then the cooked pasta, continue to cook for 2-3 minutes.
Turn of the heat and top with basil and parmesan cheese.
Enjoy!
**** The shrimp can be swapped out for chicken!
Follow each step the same, you will just need to cube the chicken and cook for a bit longer, until the chicken reaches an internal temperature of 165°.