“We’ll take a whole crab, some of your garlic shrimp, two rolls and a whole stack of napkins!” That’s how Lucas places the order at the little beachside shrimp shack when he takes Jenna out for the first time. You can create that same vacation atmosphere at home with our Shrimp Scampi recipe. Dress it up with a little thin spaghetti, as we did, or dress it down with a red checkered tablecloth and a bottle of wine on your back porch. Either way, plan your own romantic escape with this easy one-pan recipe.

Yield: 4 servings
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 60 minutes

1-pound large shrimp, peeled and deveined, (21-25 pieces per pound), thawed if frozen
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1 teaspoon kosher salt
½ pound thin spaghetti, uncooked
2 tablespoons extra-virgin olive oil
3 garlic cloves, thin-sliced
¼ teaspoon crushed red pepper flakes
½ cup dry white wine
2 tablespoons fresh squeezed lemon juice
4 tablespoons unsalted butter
2 cups fresh spinach leaves, trimmed, lightly packed
½ teaspoon coarse-ground black pepper
As needed, fresh lemon wedges
2 tablespoons shaved Parmesan

1. Drain shrimp, pat dry and remove tails, if desired.
2. Combine shrimp, 1 tablespoon olive oil, minced garlic and salt in a bowl and toss to evenly coat. Refrigerate for 20 to 30 minutes.
3. While shrimp is marinating, bring a large pot of salted water to a boil. Add spaghetti and cook for 6 to 7 minutes or until cooked al dente. Drain; keep warm.
4. Heat 2 tablespoons olive oil in a large skillet over medium heat; add marinated shrimp and cook just until shrimp turn pink (about 2 minutes), stirring frequently. Using a slotted spoon, transfer shrimp to a bowl and reserve.
5. Add sliced garlic and crushed red pepper flakes to skillet and sauté over medium-low heat for 1 minute, stirring frequently. Add white wine and lemon juice; simmer until liquid is reduced by half. Add butter and whisk over medium-low heat until butter is melted and sauce is fully blended.
6. Add spinach, black pepper and reserved shrimp to skillet; sauté briefly to fully cook shrimp and wilt spinach, stirring frequently.
7. Add spaghetti to skillet and lightly toss to blend. Divide shrimp scampi evenly between 4 bowls. Garnish with fresh lemon slices and shaved Parmesan.