Simple Weeknight Meals: Shrimp Scampi

Shrimp Scampi

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

INGREDIENTS

• 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

INSTRUCTIONS

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.

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.

INGREDIENTS

• 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)