Shrimp Scampi Pasta with Parmesan & Peas

By carvalhohm

Ingredients

• 1 lb thin spaghetti
• salt and pepper to taste
• 1 lb 21-25 count raw shrimp , peeled and deveined with tail on
• 3 garlic cloves , minced
• 1/2 teaspoon crushed red pepper flakes
• 1 lemon , zested and juiced
• 4 tbsp butter , divided
• 2 tablespoons olive oil
• 1/4 cup white wine
• 20 buttery crackers , crushed into pieces and crumbs
• 6 oz . shredded parmesan cheese
• 12 oz . frozen peas

Details

Servings 6
Adapted from dinnerthendessert.com

Preparation

Step 1

Set pot of salted water to boil for the pasta. (I use about a tablespoon of salt to the water).

Melt 2 tablespoons of butter in a frying pan and add crushed buttery crackers.

Cook until crackers are crisped and browned.

Remove from pan and reserve in small bowl.

Add pasta to boiling salted water and cook one minute shy of directions on the box.

Wipe frying pan clean with paper towel.

Add salt and pepper to taste on the shrimp.

Add 2 tablespoons olive oil, garlic and crushed red pepper in the pan on medium high.

Cook shrimp for 2 minutes on each side, until just cooked through.

Remove shrimp from the pan. (save yourself from making another plate dirty, just sit the shrimp on top of the cooked buttery crackers. They are all going in the same pan in just a minute anyway!)

Drain the pasta.

Add white wine to the pan and whisk with the olive oil for a few seconds until it just comes to a boil.

Turn off the heat and add in the butter.

Whisk until the butter is combined.

Add the pasta to the pan with the shrimp and mix.

Add in the frozen peas, Parmesan cheese and buttery crackers, toss again.

Top with fresh parsley if desired.