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Spanish Saffron Shrimp Scampi - Contributed by Teresa A. of West Windsor, NJ

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We could not agree more when contributor Teresa A. says, "A traditional scampi recipe shines atop Spanish Saffron Trenette." Thanks for the recipe, Teresa!

Serving Size: 

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.

From This Recipe

$8.00 | 1 lb. package