Pasta with Rosemary Shrimp Scampi

By Dixie8686

Ingredients

• Coarse salt and ground pepper
• 12 ounces spaghetti
• 1 pound large (31 to 35) peeled and deveined frozen shrimp, tails on (if desired), thawed
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 2 tablespoons coarsely chopped fresh rosemary
• 1/4 teaspoon red-pepper flakes
• 1 tablespoon fresh lemon juice

Details

Servings 4
Preparation time 15mins
Cooking time 35mins
Adapted from marthastewart.com

Preparation

Step 1

In a large pot of boiling salted water, cook spaghetti until al dente; reserve 1/2 cup pasta water. Add shrimp to pot, and stir. Immediately drain spaghetti and shrimp, and set aside (the shrimp will continue to cook).

In same pot, heat oil over medium. Add garlic, rosemary, and red-pepper flakes. Cook, stirring, until garlic is golden, 1 to 3 minutes.

Remove from heat; return pasta and shrimp to pot. Add lemon juice and enough pasta water to create a thin sauce that coats pasta. Season with salt and pepper, and serve.