Shrimp Scampi with Thin Spaghetti

 I know I haven't blogged in a while, but things have been pretty crazy! 2 weeks ago our house flooded and we had to throw away a lot of our personal things. It was hard for both of us. We haven't been cooking a lot, and when we do, it has been something out of box or container. Last night Jake tried a new marinade. It didn't go over to well, we couldn't eat the steak because it was too spicy. The funny thing was, Zach came over and ate the steak. He is 8 and autistic, he always says everything is to spicy for him, but he ate this. Crazy kid!

 Tonight I thought I would do an easy fast shrimp and pasta dish. The only problem was, I didn't buy the shrimp peeled and deveined. It took forever to clean those stupid shrimp. I have learned an important lesson though...always leave the shrimp dishes for Jake...lol


 After peeling and deveining the shrimp, I minced 4 cloves of garlic, chopped 1/2 red pepper, zested 1 lemon, chopped 3 green onions,  and chopped a handful of parsley.

 After dropping the pasta into a salted boiling pot of water, heat a deep skillet with 2 tbs olive oil. When the oil is hot add the shrimp, cook until they are pink, remove them to a plate for later. Add the chopped garlic, red pepper, onion, and 1/2 tsp red pepper flakes to the oil. Cook it for about 1 minute. Next add in the juice from the lemon you zested, and 1/2 cup dry white wine. Turn the heat to high, let that reduce for about 2 to 3 minutes. Next, whisk in 5 tbs butter (I used margarine), and 1 ladle full of the pasta water. Add the shrimp back in and remove from heat, add in the zest from the lemon and the chopped parsley. Drain the pasta, add it to the sauce, toss, and serve. I served it with some grated Parmesan cheese.