Lemony Shrimp Scampi Pasta

I love Shrimp Scampi, but I could never find one that didn't include a ton of butter or white wine (which I don't like to buy because I hardly ever use it, so it's kind of a waste of money).  This is SUCH a delicious dish, and is really quite healthy!  Be sure you add the pasta back to the sauce and let it fully absorb before you serve it.  Also, if you have large cloves of garlic, you can cut it down to 3-4.  6 large cloves is quite a lot!  Finally, when you make the shrimp stock, save half of it and freeze to use next time.  The second preparation goes a lot quicker that way.  :)  Serve with a green salad or some roasted broccoli.  Delish!  There are never any leftovers in my house!  Up the "healthy" factor by using whole wheat or Dreamfields pasta, and turn down the butter just a bit.  Such a great dish overall!  Give it a try - you'll be SO glad you did!

Lemony Shrimp Scampi Pasta

6 garlic cloves, pressed or grated

2 lemons, zested and juiced

5 Tbsp. olive oil

1 tsp. red pepper flakes

Kosher salt and freshly ground black pepper

3/4 pound medium shrimp (21 to 25), peeled, deveined and butterflied (reserve shells)

1/4 onion

3/4 lb. thin linguini

2 Tbsp. butter

1 small bunch parsley, leaves chopped

In a bowl, combine the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, to taste, and the shrimp. Set aside.

Meanwhile make a quick shrimp stock: In a small pot, over medium heat, add the shrimp shells and onion.  Cover with water and bring to a boil.  Reduce the heat and simmer for 20 minutes.  Strain into a bowl and discard the shells and the onion.  Bring a large pot of water to a boil over high heat and add a generous amount of salt.  Add the linguini and cook until just tender, 2 minutes less than instructed on the package.  Drain and reserve 1/2 c. cooking water.

Heat a skillet over high heat.  Add the shrimp and cook until they turn pink and start to caramelize, about 3 minutes.  Remove the shrimp from the pan to a plate and add the remaining marinade.  Let cook a few minutes then add about 1 cup of shrimp stock and about 1/2 cup pasta water.  Continue to cook until sauce reduces by half.  Add the zest and juice of the remaining lemon, the butter and the parsley and stir to combine.  Adjust seasoning with salt and pepper, to taste.  Add in the shrimp and pasta and toss to combine with the sauce.  Turn out into a serving bowl and serve immediately.