Spaghetti Shrimp Scampi

INGREDIENTS:

12 oz. spaghetti
3 tbsp. butter
3 cloves garlic, minced
1 lb. medium shrimp, peeled and deveined
1 c. dry white wine
Juice of 2 lemons, plus zest of 1
1 tsp. crushed red pepper flakes
Kosher salt
Freshly ground black pepper
Fresh parsley, for garnish

DIRECTIONS:

1.In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot.

2.Meanwhile, in a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute, then add shrimp and cook until pink, 3 minutes. Add wine, lemon juice and zest, and red pepper flakes. Season with salt and pepper.

3.Add spaghetti and toss to coat, adding reserved pasta water 1 tablespoon at a time until smooth.

4.Garnish with parsley and serve.

Sizzling Shrimp Scampi

INGREDIENTS:

2 sticks unsalted butter, softened
3 large garlic cloves, very finely chopped
1 tablespoon plus 2 teaspoons chopped flat-leaf parsley
1 1/2 teaspoons finely grated lemon zest
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon chopped thyme leaves
Kosher salt and freshly ground black pepper
3 pounds large shrimp—shelled and deveined, tails left on
1 tablespoon thinly sliced basil leaves
Crusty bread, for serving

HOW TO MAKE THIS RECIPE:

1.Preheat the oven to 450°. In a medium bowl, mix the butter with the garlic, 2 teaspoons of the parsley, the lemon zest, lemon juice and thyme and season with salt and pepper.

2.In a large gratin dish, arrange the shrimp, tails up, in a circular pattern. Dot the shrimp with the flavored butter and roast for about 10 minutes, until the shrimp are pink and the butter is bubbling. Sprinkle the shrimp with the remaining 1 tablespoon of chopped parsley and the basil leaves. Serve hot with bread.

MAKE AHEAD:
The flavored butter can be refrigerated for up to 1 week or frozen for up to 1 month.

SUGGESTED PAIRING:
Serve with a full-bodied Australian Chardonnay.