Shrimp Scampi

It's a rare moment in time when I will say something has too much butter in it but when I see shrimp scampi on the menu at restaurants that is the first thought that comes to mind.  It always just seems like the poor little shrimps simply drowned in a ramekin of melted butter.

For that reason I have typically steered clear of the dish until my dad found this recipe that called for a little butter but also lemon juice and olive oil for the saucy goodness.

I'll give anything a try once and I am sure glad I did because this might be the reason I am now a "Shrimp Scampi Convert"!

Shrimp Scampi

1 pound angel hair pasta

2 tablespoons olive oil

1 pound large shrimp, peeled and deveined

4 cloves garlic, minced

1 shallot, minced

1/2 teaspoon red pepper flakes

1 lemon, juiced, plus 1/2 lemon, zested

1/2 cup dry white wine

2 tablespoons butter

1/4 cup chopped parsley leaves

Add the pasta to a large pot of boiling salted water, over medium heat, and cook until al dente.

Meanwhile, heat a large 12-inch skillet over medium-high heat. Add the olive oil. Once shimmering and hot, add the shrimp and saute until just cooked through, about 2 to 3 minutes. 

Remove to a plate and reserve. 

Add the garlic and red pepper flakes to the skillet, then saute until the garlic is fragrant, about 1 minute. 

Add the lemon juice and white wine and raise the heat to high. Let the liquid reduce for 2 to 3 minutes. 

Whisk in the butter, add a ladleful of the pasta cooking water and return the shrimp. 

Remove from the heat. 

 Drain pasta in a colander, and add it to the skillet along with the chopped parsley and toss. 

Add the lemon zest and adjust the seasonings with salt and pepper, to taste. 

Transfer to a serving platter and serve immediately.