Shrimp Scampi over Spaghetti

Ingredients

• 200g Raw shrimp
• 112g Dry spaghetti pasta
• 100g Pasta sauce, spaghetti/marinara
• 15g Garlic, raw
• 15g Extra virgin olive oil
• 100g Raw red bell pepper

Method

1. 1Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions (usually 8-10 minutes) until al dente. Drain and set aside, reserving 1/4 cup of pasta water for sauce adjustment.
2. 2While the pasta cooks, pat the shrimp dry with paper towels using a gentle touch. Season the shrimp lightly with salt and black pepper on both sides.
3. 3Heat the extra virgin olive oil in a large skillet over medium-high heat (about 2-3 minutes until it shimmers). Add the minced garlic and sauté for 30-45 seconds, stirring constantly, until fragrant but not browned.
4. 4Add the shrimp to the hot oil in a single layer and cook for 2-3 minutes on the first side without moving them. This allows them to develop a light golden color. Flip each shrimp and cook for another 2 minutes until they turn opaque and pink.
5. 5Pour in the marinara sauce and stir gently to combine with the oil and garlic. Add the diced red bell peppers and cook for 2-3 minutes, stirring occasionally, until the peppers are slightly softened but still have a bit of crunch.
6. 6Squeeze the lemon juice into the skillet (you can add all 30g at once for bright citrus flavor). Stir well and taste for seasoning. If the sauce seems too thick, add a splash of reserved pasta water, 1 tablespoon at a time.
7. 7Reduce heat to medium and let the sauce simmer for 1-2 minutes to meld the flavors. Remove from heat.
8. 8Divide the cooked spaghetti between serving bowls or plates. Pour the shrimp scampi sauce generously over the pasta, ensuring each portion gets plenty of shrimp and peppers. Garnish with extra black pepper if desired.