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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.





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