OLD BAY SHRIMP SCAMPI PASTA
Steps:
- Cook pasta to al dente. We normally use linguine, but spaghetti works equally well. Use whatever you have and cook it according to the package directions for al dente in salted water.
- Just before draining the pasta, reserve about 1/4 - 1/2 cup of pasta water. You want to wait until the pasta is cooked because starches come out into the water and add flavor and a creaminess when you add it to the sauce.
- Sear the shrimp. Toss them with Old Bay until they're evenly coated and sauté them in a large skillet with olive oil over medium-high heat. I like to work in batches to get a really good sear on the shrimp. The more space you have the better, and since the shrimp cook really fast, you can do it while the pasta cooks. Remove the shrimp from the pan as they finish cooking.
- Make the sauce. Reduce the heat to medium and minced garlic and parsley to the remaining olive oil. Simmer until fragrant. It should take about 30 seconds.
- Next, deglaze the pan with white wine and lemon juice. If you're using a fresh lemon, add the zest here, too. If you aren't, don't worry about it. It just enhances the lemon flavor and is totally optional.
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