Shrimp Scampi
K loves shrimp scampy, and I love K, so I made this dish for him for work recently, and he loved it. Too often the sauce is too heavy and rich, but not this recipe, this recipe is perfect. K likes his topped with red pepper flakes, but you can leave those out if that’s not your thing.
Ingredients
4 Tbsp. butter
2 Tbsp. olive oil
1/2 whole medium onion, finely diced
4 cloves garlic, minced
1 lb. shrimp, peeled, de-veined, and with tails removed
1/2 cup white cooking wine
juice from 2 lemons
4 dashes hot sauce
salt and pepper, to taste
8 oz angel hair pasta
1 – 2 tsp. basil
1 – 2 tsp. parsley
1/2 – 1 cup grated parmesan cheese
1/2 – 1 tsp. red pepper flakes
Instructions
1
In a large skilled heat up the olive oil and melt your butter over medium heat. Add the onions and garlic, and cook until onions are translucent.
2
Add shrimp, then stir and allow to cook for a few minutes. Juice the 2 lemons, then add the lemon juice, white cooking wine, butter, salt, pepper, and hot sauce. Stir, then reduce heat.
3
Cook your pasta according to the directions, then drain.
4
Remove skillet from the heat, then add in the pasta and toss to mix. Top with grated Parmesan, basil, minced parsley, and red pepper flakes. Stir to combine. Serve immediately.
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