Zesty Garlic Shrimp Scampi with Rotel

1.Bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente, usually 8-10 minutes. Reserve 1/2 cup of the starchy pasta water before draining the noodles.

2.While the pasta cooks, pat the shrimp dry with paper towels. Toss the shrimp in a medium bowl with the blackened seasoning until evenly coated.

3.Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter foams, add the shrimp in a single layer. Sear for 2 minutes per side until opaque and charred on the edges. Remove shrimp from the skillet and set aside on a plate.

4.Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and 3 tablespoons of butter to the same skillet. Once melted, add the minced garlic and sauté for 60 seconds until fragrant but not browned.

5.Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Simmer for 2 minutes until the liquid has reduced by half.

6.Stir in the drained Rotel tomatoes and cook for 2 minutes to heat through and meld the flavors.

7.Add the cooked spaghetti and the seared shrimp back into the skillet. Toss everything together over medium-low heat, adding the reserved pasta water 1 tablespoon at a time if the sauce needs to coat the noodles more effectively.

8.Remove from heat immediately. Stir in the fresh parsley, season with salt and pepper to taste, and serve immediately with an optional dusting of Parmesan cheese.