Its that time again when my honey goes galivanting through the world, so decided to make a nice home cooked dinner before he is subjected to dry-dock food!
Prepared a lovely Lemon Shrimp Scampi which we had with some White Wine and Garlic Bread.
For the Marinade
6 garlic cloves grated
2 lemons, zested and juiced
3 tablespoons olive oil
1 teaspoon red pepper flakes
1 tsp salt and 1 tsp pepper
1 – 12oz bag of shrimp (21 to 25), I used frozen ones
3/4 pound thin linguini
2 tablespoons butter
1 small bunch cilantro, leaves chopped
Mix the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, and the shrimp. Leave to marinate.
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 the pasta water.
Heat a skillet over high heat. Remove the shrimp from the marinade, reserve the marinade, and add the shrimp to the skillet. Cook until they turn pink and start to caramelize, about 3 minutes. Remove the shrimp from the pan to a plate and add the reserved marinade. Let cook a few minutes then add a 1/2 cup of the 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.
