Summer Shrimp Scampi
Serves 45 mins prep20 mins cook
The perfect light summer pasta- perfectly cooked buttery garlic shrimp cooked in a white wine sauce + fresh lemon zest and basil!
0 servings
What you need
Instructions
8 Start by getting your water up to a boil, adding in the noodles and cooking aldente while you continue on to the next steps. 0 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. 1 Cook shrimp until the turn a deep pink color and begin to get brown and slightly crispy, but not overcooked. 2 Remove the shrimp from the skillet and set aside. 3 Add in the zucchini and cook for 2-3 minutes, until it begins to get tender. 4 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. 5 Add in ¼ cup of the resereved pasta water and then the cooked pasta, continue to cook for 2-3 minutes. 6 Turn of the heat and top with basil and parmesan cheese.Enjoy! 7 **** 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°.View original recipe