Name: Shrimp Scampi Pasta
Yield: 4 servings
Ingredients: 1 lb. frozen large peeled, deveined shrimp; Kosher salt; 1 medium onion; 7 garlic cloves, divided; 2 lemons; 1 cup parsley leaves with tender stems; ¾ cup panko (Japanese breadcrumbs); 6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling; 8 Tbsp. (1 stick) unsalted butter, divided; ½ tsp. red pepper flakes; ¾ cup dry white wine; 1 lb. fettuccine

Image may contain Spaghetti Food Pasta and Noodle

Photo by Chelsie Craig, Food Styling by Pearl Jones

Buttery, garlicky, irresistible shrimp scampi—but make it pasta. We like how the heat from the red pepper flakes cuts through all the richness in this dish, but if you’re spice-sensitive, hold back half of the chile (you can always serve more on the side). This recipe calls for frozen shrimp, which we're huge fans of. You never have to wonder how long they've been sitting on ice at the seafood counter, and they thaw in no time at all, making them a great weeknight protein option to have in your back pocket. (Err...freezer. Freezer is definitely a better place for shrimp than your back pocket.)