Creamy Lemon Shrimp Scampi Pasta | Giangi’s Kitchen
Creamy Lemon Shrimp Scampi Pasta
30 mins prepServes 4
My version here is a bit different from your traditional scampi. I add some cream and lots of lemon juice and use the cooking water to my advantage by making this lemon shrimp scampi light and creamy.
Bring a large pot of salted water to a boil add the angel hair pasta and cook until al dente according to packaging manufacturing instructions.
In a large skillet over medium-high, add the unsalted butter. Once melted, add the finely chopped garlic, parsley, and capers. Cook for a couple of minutes.
Add the lemon juice and swirl around the pan and mix well. Add the cream and integrate it well.
Season generously with salt, and pepper the shrimp and add them to the skillet.
Cook, turning once the shrimps are pink and cooked through, for about 3 minutes.
Reserve 1 cup of the cooking water and set aside.
Using tongs, transfer the pasta from the water to the skillet and toss to coat. Add cooking water if the pasta is too dry.
Serve immediately.
Sprinkle lemon zest, optional.
