How To Make Shrimp Scampi Pasta with Parmesan & Peas
This shrimp scampi pasta has a variety of flavors, lemony, cheesy, buttery, and even slightly spicy. The dish is finished off with buttery crackers on top.
Serves:
Ingredients
- 1lbthin spaghetti
- Salt and pepper,to taste
- 1lbraw shrimp,(21-25 count), peeled and deveined with tail on
- 3clovesgarlic,minced
- ½tspcrushed red pepper flakes
- 1lemon,zested and juiced
- 4tbspbutter,divided
- 2tbspolive oil
- 1/4¼cupwhite wine
- 20buttery crackers,crushed into pieces and crumbs
- 6ozparmesan cheese,shredded
- 12ozfrozen peas
Instructions
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Set pot of salted water to boil for the pasta.
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Melt 2 tablespoons of butter in a frying pan and add crushed buttery crackers.
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Cook until crackers are crisped and browned.
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Remove from pan and reserve in small bowl.
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Add pasta to boiling salted water and cook one minute shy of directions on the box.
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Wipe frying pan clean with paper towel.
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Add salt and pepper to taste on the shrimp.
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Add 2 tablespoons olive oil, garlic and crushed red pepper in the pan on medium high.
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Cook shrimp for 2 minutes on each side, until just cooked through.
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Remove shrimp from the pan.
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Drain the pasta.
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Add white wine and lemon (juice and zest) to the pan and whisk with the olive oil for a few seconds until it just comes to a boil.
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Turn off the heat and add in the butter.
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Whisk until the butter is combined.
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Add the pasta to the pan with the shrimp and mix.
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Add in the frozen peas, Parmesan cheese and buttery crackers, toss again.
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Top with fresh parsley if desired.
Nutrition
- Calories: 507.73kcal
- Fat: 18.11g
- Saturated Fat: 8.30g
- Trans Fat: 0.32g
- Monounsaturated Fat: 6.24g
- Polyunsaturated Fat: 2.24g
- Carbohydrates: 55.40g
- Fiber: 4.31g
- Sugar: 4.76g
- Protein: 29.43g
- Cholesterol: 121.01mg
- Sodium: 493.16mg
- Calcium: 328.06mg
- Potassium: 401.00mg
- Iron: 2.35mg
- Vitamin A: 137.26µg
- Vitamin C: 11.86mg
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