Melissa's Lemony Shrimp Scampi Pasta
3 T CSD Garlic
5 T Olive Oil
1 tsp red pepper flakes
Kosher salt & freshly ground black pepper
¾ lb medium shrimp, peeled, deveined & butterflied, (keep shells)
2 lemons, separately zest & juice
¼ onion, peeled & rough chopped
¾ lb thin linguini
2 T butter
1 small bunch parsley leaves, chopped
In a bowl, combine first 5 ingredients, plus the zest & juice of 1 lemon, & set aside. In a small pot, combine shells & onion, cover with water, bring to a boil, reduce heat, cover & cook 20 minutes.
Bring a large pot of heavily salted water to boil, add linguine & cook 2 minutes less than recommended. Drain & reserve 1 C. pasta water.
Drain shrimp & reserve marinade. Heat a skillet over high heat & add drained shrimp. Cook until just pink, about 3 minutes. Remove to a plate. To skillet, add marinade, 1 C. shrimp stock, 1/2 C. of pasta water & cook until reduced by half. Add the remaining zest, lemon juice, butter & parsley, stir to combine. Taste & adjust seasonings. Toss pasta, sauce & shrimp together. Sprinkle parsley over & serve immediately.