Garlic Spaghetti Courtesy Of: Italpasta Garlic Spaghetti Serves 4 250 g or 1/2 lb ITALPASTA Spaghetti 50 mL or 1/4 cup Butter 500 g or 1 lb Scampi, shell on and cut in half lengthwise 2 Cloves garlic, finely chopped 50 mL or 1/4 cup Dry white wine half Lemon, squeezed pinch Salt pinch Pepper pinch Paprika 15 mL or 1 Tbsp Fresh parsley, finely chopped 25 mL or 2 Tbsp Additional butter 50 mL or 1/4 cup Parmesan cheese, freshly grated half Lemon, cut in wedges 2 Sprigs of fresh parsley 4 Additional garlic cloves, finely chopped Preheat oven to 400 degrees F.

Bring a large pot of lightly salted water to a boil.

Meanwhile, put the scampi in a shallow casserole dish, shell-side down, and season with salt, pepper, and paprika. Put a small amount of the butter and garlic on each scampi.

Put casserole dish in preheated oven and bake for about 3 minutes, then broil for another two minutes. Remove scampi from casserole and set aside.

Add the wine, lemon juice, and chopped parsley to the casserole dish and simmer on the stove until mixture has reduced by half. Remove from heat. Add the scampi to the sauce.

Meanwhile, when the water is boiling, cook the pasta al dente. Drain well.

In a large skillet add the remaining butter and saute garlic until golden. Shake the excess water from the pasta, add to the skillet and toss or stir well. Add the Parmesan cheese and toss or stir.

Arrange the pasta on plates and arrange the scampi around the pasta with all the tails pointing to the centre of the plate. Pour the sauce over the scampi, and garnish with lemon wedges and parsley sprigs. Serve immediately.