Shrimp Scampi
Ingredients:
1 lb large shrimp, peeled and deveined
8 oz linguine or spaghetti
4 tbsp unsalted butter
2 tbsp olive oil
4 cloves garlic, minced
1/4 tsp red pepper flakes (optional, for a bit of heat)
1/2 cup dry white wine or chicken broth
1 lemon, juiced
1/4 cup chopped fresh parsley
Salt and pepper, to taste
1/4 cup grated Parmesan cheese (optional, for serving)
Instructions:
Cook the pasta:
Cook the linguine or spaghetti according to package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water, then drain and set aside.
Prepare the shrimp:
Pat the shrimp dry with paper towels and season with salt and pepper.
Cook the shrimp:
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
Make the scampi sauce:
In the same skillet, add the remaining 2 tablespoons of butter and the minced garlic. Sauté for 1-2 minutes, or until the garlic is fragrant but not browned.
Add the red pepper flakes (if using) and pour in the white wine or chicken broth. Bring to a simmer and cook for about 2-3 minutes, allowing the liquid to reduce slightly.
Combine and finish:
Stir in the lemon juice and return the cooked shrimp to the skillet. Toss to coat the shrimp in the sauce.
Add the cooked pasta to the skillet, tossing to combine with the sauce. If needed, add a bit of the reserved pasta cooking water to loosen the sauce and help it coat the pasta.
Garnish and serve:
Stir in the chopped parsley and season with additional salt and pepper to taste.
Serve the shrimp scampi hot, topped with grated Parmesan cheese if desired