Shrimp Scampi and Veggies over Spaghetti
Sauteed vegetables and shrimp over a bed of Spaghetti
Ingredients
- 1 16 oz Box of Spaghetti
- 2 Tbls Unsalted Butter
- 1/2 large Red Onion, Diced
- 3-4 cloves Garlic, minced
- 1/2 tsp ground cumin, divided
- Sea Salt and Black Pepper, to taste
- 1 1/4 lbs Large Shrimp, peeled and deveined
- 3 Tbls Fresh Parsley, chopped
- 2 large Lemons cut into wedges, divided
Instructions
- Heat a large pot of water over medium-high heat. When water is boiling, add salt and allow it to dissolve. Add spaghetti and cook according to package instructions.
- While the spaghetti is cooking, add butter to a large skillet set over medium heat. Add red onion and ground cumin. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onion softens and begins to develop some color, approximately 6-7 minutes.
- Add the shrimp and garlic to the skillet and cook, stirring frequently, until the shrimp changes color and starts to curl slightly, approximately 2-3 minutes. Do not overcook.
- Remove skillet from heat and add the chopped parsley and a couple squeezes of fresh lemon juice. Season with additional salt and pepper, if desired, and stir to combine. Set aside.
- When spaghetti is ready, remove from heat and pour into a colander. Drizzle with olive oil and toss to coat, this will help keep the pasta from sticking. Transfer pasta to a warmed serving platter. Top spaghetti with the cooked shrimp mixture and serve immediately with the remaining lemon wedges and some freshly grated Parmesan cheese, if desired. Enjoy!