Dad's Classic Easy Weeknight Shrimp Scampi
This meal comes together in less than 30 minutes. The garlicky lemon olive oil will make this pasta taste like a night out at a restaurant.
Ingredients
- 1 Pound fettuccine
- 1 Pound frozen extra large shrimp (26/30 count bag)
- 1 Stick butter
- ¼ Cup + 2 Tablespoons olive oil
- 6 Cloves garlic
- 1½ Teaspoon salt divided
- 1 Teaspoon freshly cracked black pepper divided
- 1 Teaspoon garlic powder
- 2 Tablespoons lemon juice (and the zest of the lemon)
- 2 Tablespoons + ½ Cup grated parmesan cheese
- ½ Teaspoon crushed red pepper flakes
- 2 Tablespoons fresh parsley
Instructions
- Preheat oven to 400°. Bring a pot of water to a boil and prepare the fettuccine according to package directions. Tip: Heat the pot of water for the pasta while you are preparing the sheet pan with the shrimp. When the sheet pan goes in the oven, you can add the pasta to the water so that everything finishes up around the same time.
- Peel the shell off of the shrimp (optional). Place the shrimp on a pan sprayed sheet pan. Slice one stick of butter and add the slices over the shrimp. Add ¼ cup of olive oil, chopped garlic, ½ teaspoon salt, ½ teaspoon black pepper, garlic powder, lemon juice and lemon zest, 2 tablespoons of grated parmesan cheese and crushed red pepper flakes. Spread these ingredients out over the shrimp and butter. Bake for 15 minutes.
- Once the pasta is finished, drain and return to the pot. Add the baked shrimp and all of the other seasonings from the baking sheet into the pot. Add 1 teaspoon salt, ½ teaspoon black pepper, fresh parsley and the remaining ½ cup of grated parmesan cheese. Mix all together until well combined. Serve immediately and enjoy.
