Quick & Healthy Garlic Shrimp Scampi Lo Mein

1.Cook the noodles according to package directions in heavily salted boiling water until al dente. Reserve about 1 cup of the starchy pasta water before draining. Drain the noodles and set aside.

2.While the pasta cooks, season the shrimp lightly with salt and pepper.

3.Heat 3 tbsp of the olive oil in a large skillet over medium heat. Add the seasoned shrimp and cook for 1-2 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside, leaving any residual oil/juices behind.

4.Reduce the heat to medium-low. Add the remaining 4 tbsp of olive oil to the same skillet. Once shimmering, add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.

5.Deglaze the pan by pouring in the white wine. Let it simmer and reduce slightly for about 2 minutes, scraping up any browned bits from the bottom of the pan.

6.Stir in the fresh lemon juice. If the sauce seems too thin, add a splash or two of the reserved pasta water until the sauce reaches a light, glossy consistency.

7.Return the cooked shrimp to the skillet. Toss briefly to coat in the sauce.

8.Add the drained noodles to the skillet. Toss everything together thoroughly to coat the pasta evenly with the scampi sauce.

9.Remove from heat, stir in the fresh chopped parsley, and adjust seasoning with additional salt and pepper if necessary. Serve immediately.