Simple Weeknight Meals: Shrimp Scampi

Todd Coleman Shrimp Scampi
This simple seafood pasta gets its bold flavor from garlic, shallots, and red chile flakes.

5 tbsp. unsalted butter
2 tbsp. olive oil
1 lb. medium shrimp, peeled, deveined, tails attached
Kosher salt and freshly ground black pepper, to taste
¼ tsp. crushed red chile flakes
4 cloves garlic, finely chopped
2 shallots, finely chopped
½ cup white wine
¼ cup fresh lemon juice
1 tsp. lemon zest
1 lb. thin spaghetti, cooked
¼ cup roughly chopped parsley

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1. Heat 3 tbsp. butter and oil in a 12″ skillet over medium-high heat; season shrimp with salt and pepper, and add to skillet. Cook, turning once, until beginning to turn pink, about 3 minutes. Transfer to a plate; set aside.

2. Add chile flakes, garlic, and shallots to skillet; cook until soft, about 3 minutes. Add wine, juice, and zest; cook until reduced by half, about 5 minutes.

3. Add pasta, reserved shrimp and remaining butter; toss until evenly combined. Transfer to a serving platter; sprinkle with parsley.

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Kenneth Chen Cherry Clafoutis
This French upside-down cake is made the traditional way, with unpitted cherries for extra flavor, but pitted ones are a perfectly acceptable substitute.

1 tbsp. butter
1 tbsp. vanilla extract
6 eggs
6 tbsp. sugar
1¼ cups milk
2 tbsp. kirsch
Pinch salt
¾ cup flour
3 cups black cherries, pitted or unpitted
Confectioners' sugar (optional)

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1. Preheat oven to 425°. Generously butter a 9" cast-iron skillet or baking dish. Combine vanilla extract, eggs, sugar, milk, kirsch, and salt in a blender. Blend for a few seconds to mix ingredients, then add flour and blend until smooth, about 1 minute.

2. Pour batter into buttered skillet, then distribute cherries evenly over top. Bake until a skewer inserted into batter comes out clean and a golden brown crust has formed on top and bottom of clafoutis, about 30 minutes. Dust with confectioners' sugar if you like.

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