Shrimp Scampi Pasta

In the summertime, my craving for pasta does not go away, but it definitely shifts from heavier red/meat sauces to lighter sauces with fresh ingredients.

Note: I made this recipe for two people, so you could definitely adjust this recipe for however many people you are cooking for.

Ingredients:

• 1/2 of a box of spaghetti (you could technically use whatever pasta you have on hand, but I think this is best with a spaghetti, linguini or even angel hair)

• 1 lb of fresh shrimp; deshelled and deveined

• 5 cloves of garlic; minced

• 2 cup of cherry or plum tomatoes (any size and any color)

• 3 tbsp of butter

• 3 tsbp of quality olive oil

• 2 tbsp of parsley; chopped

• 1/2 of a lemon; juiced

• Salt & pepper

In a bowl, add your shrimp, minced garlic, salt and pepper. Cover and pop in the refrigerator for at least 30 minutes, but the more time the better.

Bring a large pot of water to boil and cook your pasta as the instructions recommend.

At the same time your pasta is cooking, heat 1 tbsp of olive oil on the stove and cook your shrimp until just pink. Remove from the pan and set aside. Add in any reserved shrimp marinade and your remaining olive oil and butter and melt down. Add in your whole cherry tomatoes and cook until they are starting to soften and burst.

When your pasta is done, don’t drain it, but lift the pasta out of the water with tongs and add it directly in the butter/oil situation. Add your lemon juice, toss, and a bit of pasta water if you need to moisten up the sauce. Add back in the shrimp, salt and pepper (red chili flakes, if you want) and parsley.

Serve warm!