Shrimp Scampi

Instructions

Prepare Your Ingredients
Bring a medium pot of salted water to a boil.
Wash and dry your fresh produce
Roughly chop the parsley to make about 2 Tbsp.
Roughly chop the sun-dried tomatoes leaving the extra oil in the container.
Mince the shallot and 3 cloves garlic and place in container with the oil from the tomatoes.
Pat shrimp dry, place in a medium bowl, and season with salt and pepper.
Squeeze the juice of 1 lemon over the shrimp and set aside.

Boil the Pasta
Add the pasta to the boiling water and cook stirring occasionally for about 5-7 minutes, until tender to the bite.
Drain, rinse and set aside.

Sear the Shrimp
While the pasta cooks, heat ½ Tbsp. olive oil in a large pan over medium-high heat.
Add the shrimp, and cook until pink and opaque; 2-3 minutes, tossing occasionally.
Transfer shrimp to a dish and set aside.

Deglaze to Make the Sauce
In the same pan, reduce heat to medium.
Add the shallot & garlic mixture, and red pepper flakes to taste.
Saute, stirring frequently, for 1-2 minutes making sure it doesn’t burn.
Add the broth and the juice of 1 lemon to the pan, bring to a simmer.
Deglaze the pan by stirring frequently, scraping the pan bottom until liquid is reduced by about half.
Reduce heat to low, stir in the butter, and season with salt and pepper to taste.
Add back in the shrimp and any accumulated juices, followed by the pasta tossing to coat in the sauce.

Plating
Divide the pasta between your dishes.
Top with the sun-dried tomatoes, cheese, and parsley.
Enjoy!