Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
Ingredients:
Shrimp Scampi:
1/2 lb. lasagnette pasta
1/2 lb. uncooked shrimp
2 tbsp. extra virgin olive oil
6 garlic cloves, thinly sliced
1/4 tsp. crushed red chili flakes
1/3 cup dry white wine
Juice of 1 lemon
2 tbsp. butter
3 tbsp. Italian parsley, finely chopped
1/3 cup lemon-garlic panko breadcrumbs
Lemon-Garlic Panko Breadcrumbs:
1/2 cup plain panko breadcrumbs
2 tbsp. extra virgin olive oil
1 garlic clove, minced
Juice of 1/2 lemon
1/4 tsp. salt
Directions:
Lemon-Garlic Panko Breadcrumbs:
In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.
Stir in the panko breadcrumbs along with the salt and toast in the pan, stirring frequently with a wooden spoon (be careful not to burn!).
Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.
Shrimp Scampi:
Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.
While the pasta is cooking, add the olive oil to a large sauté pan and sauté the sliced garlic for 1-2 minutes, until fragrant.
Add the shrimp to the pan along with the lemon juice and salt and pepper to taste. Cook over medium-low heat for 1-2 minutes.
Add the white wine and red chili flakes to the pan and let simmer over low heat until the pasta finishes cooking.
Right before adding the pasta to the sauté pan, stir in the butter.
Strain the pasta and add it directly to the pan with the scampi sauce along with 1/4 cup pasta water. Toss on medium heat. Add more pasta water as needed, 1/4 cup at a time. Add 2 tbsp chopped parsley and toss again.
Plate and top with the remaining chopped parsley and breadcrumbs.