Shrimp Scampi Recipe

Boil the Pasta

In a large pot, bring water to a boil and add 1 tablespoon of salt. Add the mezzi rigatoni and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally.

Drain the Pasta

Once the pasta is cooked, reserve about 1 cup of the pasta water and then drain the pasta in a colander. Set aside.

Sear the Shrimp

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the shrimp in a single layer and cook for about 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

Make the Sauce

In the same skillet, reduce the heat to medium and add 4 tablespoons of unsalted butter. Once melted, add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.

Combine Ingredients

Add the lemon juice and the cooked shrimp back into the skillet. Stir to combine and cook for an additional 1-2 minutes until the shrimp are heated through. If the sauce is too thick, add some reserved pasta water to reach desired consistency.

Finish the Dish

Add the cooked mezzi rigatoni to the skillet and toss to coat in the lemon butter sauce. Stir in the chopped parsley and season with black pepper to taste.

Plate the Dish

Serve the shrimp scampi over a bed of mezzi rigatoni. Garnish with additional parsley if desired, and serve immediately.