Shrimp Scampi is elegant, intensely flavored and surprisingly easy to make. It seems like a complicated dish because it’s usually something you would choose to order at a nice restaurant and not something you would think of to make at home. And the shrimp and pasta does not have to swim in butter like some places like to serve them. There wasn’t a lot of butter in this recipe to begin with but I cut it back even further and it is still delicious. I love Shrimp Scampi and serve it quite often, try it, I really think you’ll like it.
1/2 pound angle hair pasta
3 tablespoon butter
3 tablespoon extra virgin olive oil
1 large shallot, finely diced
5 cloves of garlic, minced
Pinch red pepper flakes, optional
1 pound large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
1/2 cup dry white wine
1 lemon, juiced
1/4 cup fresh parsley, finely chopped
Cook angle hair pasta al dente according to package directions. Reserve 1 cup of pasta water.
Meanwhile, in a large skillet, melt 2 tablespoons butter with 2 tablespoons olive oil over medium heat. Saute the shallots, garlic and red pepper flakes until shallots are translucent, about 3-4 minutes. Season the shrimp with salt and pepper, add them to pan and cook until they turn pink, 3 minutes. Remove shrimp from pan and cover with foil to keep warm. Add wine and lemon juice to pan and bring to a boil. Add 1 tablespoon butter and 1 tablespoon olive oil and once butter has melted return the shrimp to the pan along with the parsley, cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Serve immediately.
Source: adapted from Tyler Florence