Brown Butter Tomato Scampi

  • 12 oz uncooked spaghetti
  • 3 tbls butter
  • 1 clove garlic, sliced
  • 1/4 tsp crushed red pepper
  • 1 jar (24 ounces) RAGU® Kettle Cooked Roasted Garlic Sauce
  • 1 lbs large raw shrimp, peeled, deveined (31-35 count)
  • 1/2 cup loosely packed flat Italian parsley leaves, coarsely chopped
  1. Cook pasta as directed on package. Drain; keep warm.
  2. Meanwhile, melt butter in large skillet on medium heat 4-5 min. or until golden brownand nutty. Add garlic and red pepper; stir 1 min. until fragrant.
  3. Stir in sauce. Arrange shrimp over sauce in single layer; cover with lid. Cook 2-3 min.on medium heat or until shrimp are done. Add cooked pasta and parsley; toss gentlyuntil combined.


Brown butter is the result of cooking butter until the milk solids separate and toast, or brown.

The butter becomes highly fragrant and nutty, adding a layer of flavorful depth to any recipe