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Baked Shrimp Scampi with Spaghetti
20 minute prep
What I love about this dish is the satisfying taste. It is also great for family meals or when friends are over since it’s super easy to prepare--because the shrimp is baked you don't have to manage it too much. Feel free to add in some spice to kick it up. A few shakes of red pepper flakes should do it. This recipe takes 20 minutes of prep and 15 minutes of cooking.
Directions
- Preheat the oven to 425F.
- Set a large pot of water to boil with 1 tablespoon of salt.
- Meanwhile, pat the shrimp dry with paper towels. In a large bowl combine the shrimp, oil, parsley, black pepper and optional wine and toss until well combined. Set aside to marinate.
- Prepare the garlic butter. Mash the roasted garlic cloves into a paste. Add in the butter and mix until it is smooth.
- Shake off the shrimp of any liquid. On a sheet pan, arrange the shrimp with their butterflied side down and their tails curved overtop. Bring along some of the parsley. Add spoonfuls of garlic butter evenly all over the shrimps and pan. Next, scatter around the cherry tomatoes.
- Bake the shrimp for about 10 minutes, or until opaque. Depending on your oven, this can take as long as 12 minutes.
- Meanwhile, when the shrimp goes in the oven, put the spaghetti into the boiling water. Prepare according to the manufacturer’s instructions. I like my pasta al dente especially since they will cook for another minute toward the end of preparing this dish. When the pasta is to your desired doneness, strain the pasta, reserving one cup of pasta-water. Set it aside. Place the spaghetti back into the pot and toss with a drizzle with 1 tablespoon of olive oil. Use a lid, so the pasta won't cool off too much.
- The shrimp should be done just about now. When they are, use a spatula to gently mix them around on the sheet pan, making sure they are well coated with the melted butter. Scrape the shrimp and all the juices into the pot of pasta. Add the reserved pasta-liquid. Turn on medium heat and gently fold everything together, making sure not to break up the spaghetti. The pasta water should be absorbed after about 1 or 2 minutes. Serve immediately with an extra sprinkle of fresh chopped parsley.
Ingredients
Makes 6 servings
Kosher Salt for the pasta water
2 pounds of Shrimp, butterflied and deveined with tails left on
½ cup 100% olive oil, plus 1 tablespoon for the pasta
½ cup fresh chopped parsley leaves, plus another 2 tablespoons for garnish
½ teaspoon fresh Black pepper
Optional: ½ cup white wine
For the Garlic butter:
- 4 Roasted garlic cloves, or store-bought
- 8 tablespoons unsalted butter, at room temperature
10 or so cherry tomatoes, sliced in half
1 pound of spaghetti (2 to 3 oz of pasta per person)
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