Shrimp Scampi Pasta

Shrimp scampi4.jpg

I love a rainy Sunday. It feels like time slows down. Its the perfect day to snuggle on the couch with a glass of wine, put on a face mask, or make an easy meal. This Shrimp Scampi Pasta is perfect for a rainy Sunday. Buttery, comforting, and classic. I hope you enjoy this as much as I do and it only takes a matter of minutes. Serve with crusty bread. Recipe adapted from Melissa Clark of The New York Times.

Ingredients

  • 2 tablespoons butter

  • 2 tablespoons extra-virgin olive oil

  • 4 garlic cloves, minced

  • 1/2 cup dry white wine

  • 3/4 teaspoon kosher salt or to taste

  • 1/8 teaspoon crushed red pepper flakes, or to taste

  • Freshly ground black pepper to taste

  • 1 3/4 pounds large or extra-large shrimp

  • Parmesan cheese to taste (Optional)

  • ⅓ cup chopped parsley

  • Freshly squeezed juice of half a lemon

  • Cooked pasta or crusty bread

Preparation

  • In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let sauce reduce by half, about 2 minutes.

  • Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parmesan (optional), parsley and lemon juice and serve over pasta or accompanied by crusty bread.

Maincarmen JohnsonShrimp, PastaComment