Shrimp Scampi with Spaghetti

Shrimp Scampi with Spaghetti

Five in 25

Five Ingredients

1 lb. medium peeled, deveined shrimp

1 lemon

1 lb. spaghetti

2 T butter

1/3 cup dry white wine

From the Pantry

3 cloves garlic, minced

2 T olive oil

Bring a pot of water to boil and season with salt.  Add the spaghetti and cook per package directions.

While pasta is cooking, thoroughly dry the shrimp.  Add 2 T olive oil to a large skillet over medium high heat.  Add the shrimp to the hot pan in a single layer and cook for 2-3 minutes or until slightly browned on the bottom side.  Season with salt and pepper.  Flip shrimp and add the garlic, wine and butter to the pan.  Allow to simmer for 1-2 minutes and squeeze in the juice of half the lemon.  Stir to combine.  Add in the cooked pasta and toss to combine.  Remove from heat and serve immediately.

Garnish with fresh herbs such as parsley, basil or cilantro (optional) and another fresh squeeze of lemon.

Dish Notes

To prepare this vegan, use vegan butter and dried, extra firm tofu for the protein.  Other protein options include bay scallops or diced chicken though be sure to cook a bit longer if using poultry.  If you have an aversion to cooking with alcohol, use equal an equal part chicken or veggie stock with a splash of vinegar.