SHRIMP SCAMPI SPAGHETTI RECIPES

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ¼ cup pasta cooking liquid.
• When the pasta is nearly done, pat shrimp dry with paper towels; season with salt. Heat 2 Tbsp. oil in a large skillet over medium. Cook shrimp until pink but still slightly undercooked, about 1 minute per side. Transfer to a plate.
• Add remaining 2 Tbsp. oil to same skillet. Cook jalapeño and garlic, stirring often, until garlic starts to soften and turn golden, about 1 minute. Add green chiles and season with salt and pepper. Cook, stirring occasionally, until liquid has evaporated, about 2 minutes. Add lemon juice and cook, stirring often, until combined and mixture is jammy, about 1 minute.
• Add pasta, shrimp, butter, reserved pasta cooking liquid, and 2 tsp. lemon zest and cook, stirring often, until butter is melted, sauce is combined, and pasta is coated and glossy, about 2 minutes. Remove from heat; taste and season with more salt and pepper.
• To serve, divide pasta among shallow bowls and top with parsley and more lemon zest and pepper.

Steps:

• Heat the oil in a large skillet over medium-high heat; add the garlic and sauté for 1 minute. Add the oregano and stir to coat. Add the shrimp and sauté until it's bright pink, stirring frequently, about 3 minutes. Add the wine and simmer for 1 minute.
• In a small cup, whisk the cornstarch and the chicken broth until they're blended; add this mixture to the skillet and simmer for 2 minutes, until the sauce thickens. Season to taste with salt and pepper.
• Transfer the cooked linguini to four individual shallow bowls and spoon the shrimp and sauce over top; sprinkle with the parsley and basil. Serve with lemon wedges.
• Per serving: About 1 1/3 cups of pasta, 1/4 cup of sauce, and 3 ounces of shrimp.