We could not agree more when contributor Teresa A. says, "A traditional scampi recipe shines atop Spanish Saffron Trenette." Thanks for the recipe, Teresa!
1 lb. Pappardelle's Spanish Saffron Trenette
1-1/2 lbs. large shrimp
1/3 c. clarified butter
2-3 tablespoons minced garlic
6 green onions, chopped
1/4 c. dry white wine
2 tablespoons lemon juice
2 tablespoons fresh parsley, chopped
Salt & Pepper
1. Bring a pot of salted water to boil. Cook pasta until al dente, 8-10 minutes.
2. Heat butter in a large skillet over medium heat; add garlic and cook 1-2 minutes until softened, but not browned.
3. Add shrimp, green onions, wine, and lemon juice, cooking until shrimp are pink and firm, 1-2 minutes per side. Do not overcook.
4. Add chopped parsley, salt, and pepper and serve on top of pasta.