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Directions

BOIL large pot of cold water and salt it generously. Add the pasta and cook, stirring occasionally until al dente, 4 to 5 minutes. Drain the pasta reserving about 1 cup of the cooking water.

PREPARE the shrimp in a large skillet according to package directions.

STIR the lemon zest and juice into the shrimp. Add the pasta, reserved pasta water, parsley and pine nuts, and toss in the skillet to coat the pasta evenly.

DIVIDE shrimp and pasta among warm pasta bowls and serve.

Recipe courtesy of the Food Network Kitchens.

From Jenna G.: I think thyme really complements the fresh flavor of the zesty lemon and the pine nuts.

From Marcie L.: This is a very elegant main dish. I served it with a Caesar salad and tossed my extra pine nuts with roasted asparagus. My mother-in-law was very impressed.

From Mary Ann B.: Seemed like this needed a vegetable so I added broccoli. Worked really well with the lemon and pine nut flavors.

From Deb S.: For a unique twist, substitute hazelnuts for the pine nuts.

Ingredients

1 (12 oz) package SeaPak® Shrimp Scampi, frozen

12 oz angel hair pasta, dry

1/2 cup fresh flat-leaf parsley leaves, roughly chopped

1/3 cup pine nuts, toasted Finely grated zest and juice of 1 lemon

Kosher salt and freshly ground black pepper

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