NO PHOTO
Ingredients
ServingsOriginal: Serves 4
- shrimp scampi, 12 ounces; garlic and butter flavor1 package
- angel hair pasta, dry12 oz
- flat-leaf parsley leaves, fresh; roughly chopped1/2 cup
- pine nuts, toasted1/3 cup
- lemon zest and juice, finely grated zest and juice1
- kosher salt and black pepper, freshly ground pepper
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Boil large pot of cold water and salt it generously.
Add the pasta and cook, stirring occasionally until al dente, 4–5 minutes.
Drain the pasta reserving about 1 cup of the cooking water.
Prepare the shrimp in a large skillet according to package directions.
Stir the lemon zest and juice into the shrimp.
Add the pasta, reserved pasta water, parsley and pine nuts, and toss in the skillet to coat the pasta evenly.
Divide shrimp and pasta among warm pasta bowls and serve.
