Shrimp Scampi

Prep Time: 10 minutes

Cook Time: 8 minutes

Serves: 4

Level: Easy

About the Recipe

This is a great one-pan meal with angel hair pasta and shrimp in a garlic-butter white wine sauce. It's really fast to make, so it's great for a busy night and great re-heated as leftovers, too. You can either cook enough for leftovers reheated from the fridge, or cook just enough angel hair pasta that you want at the time you're making this dish -- the shrimp and sauce can be divided. That means cook all of the shrimp and sauce and then separate them into portioned containers or bags. You can then reheat the saved portion, cook fresh pasta, and mix together the next time you want shrimp scampi. Doing so saves even more time.

1. IAbout the Recipe
2. IIIngredients
3. IIIPreparation

Shrimp Scampi with fresh parsley and a lemon sauce

Ingredients

• 1 ½ pounds large shrimp (16-20 count), peeled and deveined, tails on or off

• 4 tablespoons unsalted butter

• 2 tablespoons extra virgin olive oil

• 6 cloves of garlic, minced

• ¼ teaspoon red pepper flakes

• ½ cup white wine

• 1 lemon, juiced

• ¼ cup chopped fresh parsley (you can use dried parsley)

• Salt and pepper

• fresh or dried parsley

• angel hair pasta

Preparation

1. Prepare the shrimp by thawing in a bowl of cold water. This takes about 15 minutes. If the peels are on the shrimp, you need to peel them after they are thawed. Then lay them out on paper towels and pat them dry. If you skip this step, the sauce will be watered down.

2. While your shrimp is thawing, you can cook and drain the angel hair pasta. Angel hair cooks quick, usually in just a few minutes; to know how long to cook it, read the pasta box and follow those directions. When you drain the pasta in your colander, rinse it and let it sit in your sink - the extra water will drip off, which will prevent your sauce from becoming watered down.

3. Sear the shrimp. Heat 1 tablespoon olive oil and 1 tablespoon of butter in your skillet on medium heat. Add shrimp and cook 1-2 minutes per side. They will turn pink and be opaque (no longer "clear"), they are now cooked through and safe to eat. Remove them from the pan and set in a plate so they don't overcook.

4. Make your sauce. On medium heat, add remaining olive oil and butter. Sauté the garlic and red pepper flakes for about 30 seconds, stirring. You will smell the garlic, and once you do, add the wine. Simmer for 2 minutes. You'll notice the liquid starting to evaporate. Stir in your lemon juice.

5. Return the shrimp to the skillet (include any juices from the plate) and stir to coat the shrimp with the sauce. If it looks too dry, you can add a little butter (up to 2 tablespoons) at this time.

6. Turn the heat off and stir in parsley. Add salt and pepper (never more than 1 teaspoon of salt, or it will be too salty) and stir.

7. Pour over the pasta. Serve with a lemon wedge and enjoy!

8. Leftovers are great and will last about 4 days in the fridge. If you freeze any, I recommend freezing the shrimp and sauce only, without pasta. You can cook fresh pasta if thawing the shrimp and sauce for another meal.