Shrimp scampi in an air fryer

Ingredients:

• 1 lemon
• 450 g shrimp (16/20 pcs.), peeled, deveined, with tails
• 5 sprigs of fresh thyme
• 3 cloves garlic, thinly sliced
• 1 dried bay leaf
• Freshly ground black pepper
• 110 g unsalted butter, cut into 1 tbsp pieces
• 340 gr. campanella pasta
• 0.5 cup finely chopped fresh parsley
• 2 tablespoons extra-virgin olive oil
• Special equipment: air grill with a capacity of 6 liters.

Preparation:

1. Preheat a 6-liter air fryer to 190°C. Bring a large saucepan of salted water to a boil.
2. Using a vegetable peeler, remove the zest from the lemon, being careful not to cut into the white pith. Cut the lemon in half, then slice one half into wedges for serving. Set the other half aside for juicing.
3. Place the lemon zest, shrimp, thyme, garlic, bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a pie dish and toss to combine. Spread the mixture evenly in the dish and arrange the butter pieces on top. Cover the dish tightly with foil.
4. Place the pan in the air fryer and cook until the oil begins to bubble and the shrimp turn white, 10–12 minutes. While the shrimp are cooking, cook the pasta according to the package directions.
5. Remove the lemon zest, bay leaf, and thyme from the shrimp mixture. Drain the pasta and return it to the pot. Arrange the shrimp on top of the pasta. Add the parsley and olive oil, squeeze the juice of the remaining lemon half, and toss. Serve with lemon wedges.