Shrimp scampi
By Jan D’Atri/Tribune Contributor

Did you know that there is a National Scampi Day? Even though it’s celebrated April 28, this shrimp scampi recipe makes it a dish to enjoy any day.

It’s also one of those wonderful dishes you order at an Italian restaurant but never think to make at home.

A beautiful plate of scampi is best known for its simplicity and taste of the Mediterranean life, and this recipe makes it as easy as ever. Buon appetito!

1 pound linguine or spaghetti

(plus 2 teaspoons salt and a drizzle of oil)

4 tablespoons unsalted butter

4 tablespoons extra virgin olive oil

5-6 cloves garlic, sliced thin or chopped fine,

but not minced  

1 teaspoon sea or kosher salt

1/2 teaspoon freshly ground black pepper

1/8 teaspoon red pepper flakes

1 pound (about 16-20) large raw shrimp,

peeled, deveined, tail on

6 cups (or 6-ounce bag) fresh baby spinach,

not packed down.

1/4 cup chopped fresh parsley

1 lemon, juiced

zest of 1/2 lemon

4 thin-sliced half rounds of lemon  

1 cup heavy cream or half and half, optional

Ribbons of grated parmesan for garnish

Directions:

In a large pot of boiling water, drizzle about 1 tablespoon of oil and 2 teaspoons salt. Add pasta and cook according to package instructions.

In a large skillet over medium heat, melt the butter and olive oil. Add the garlic and sauté for 1-2 minutes. Don’t burn garlic. Add the shrimp, salt, pepper and red pepper flakes. Sauté and stir just until the shrimp turns pink, about 2-3 minutes. Add spinach, parsley, lemon juice and lemon zest. Toss to combine.

Drain cooked pasta, add to shrimp and lightly toss. Add cup of heavy cream or half and half and toss gently. Serve with ribbons of parmesan and lemon slices.

Check out my how to video for shrimp scampi here: jandatri.com/recipes/one-minute-kitchen/

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