This dish is such an easy and quick dinner option - Eric and I had it tonight and it was simple, yet delicious! My friend took me to this awesome little local pasta shop this past weekend that makes a ton of different flavored pasta noodles. I picked up Old Bay shells for Eric and I to try, and Sweet Potato noodles for Bennett (he's recently become obsessed with sweet potatoes). I seriously can't wait to go back - all of the options with different herbs and seasonings - we could make a million different dishes with everything available to choose from!
I found a version of this recipe online - I'm usually a little hesitant when trying scampis because they always seem to be made with way too much oil or butter. After making this recipe and tailoring it a little, it was light and perfect! The Old Bay noodles made the dish even more spicy,
which I love!
Ingredients:
- 1 lb shrimp, deveined
- 1/2 lb spagehetti noodles
- 6 to 8 garlic cloves, minced
- 1/4 cup butter
- Olive oil (3 drizzles)
- Fresh ground pepper
- Red pepper flakes
- Italian seasoning
Instructions:
- Boil the noodles. When finished, drain and set aside.
- Wash and peel your shrimp.
- Melt butter over medium heat and add in shrimp. Cook until the shrimp are a little pink and starting to curl.
- Add garlic and oil. Continue to stir until the shrimp are completely cooked.
- Add your pasta to the skillet, with fresh ground pepper, red pepper flakes and Italian seasoning.
- You'll want to make sure there's just enough juice in the dish (you don't want to dish too dry, but you also don't want it swimming). If the dish is too try, you can add additional olive oil or a little bit of water. You can also keep a little water from the pot you boiled your noodles in, to use for this too.
- Keep tossing all of the ingredients in the skillet and when it's hot enough, enjoy! :)
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Here's a photo of some of the many options of pasta from the local shop -
it was the cutest place!
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