2 tablespoons olive oil
2 tablespoons butter
1 pinch red chili pepper flakes 4 cloves garlic (chopped)
1 pound shrimp (shelled and deveined)
1/4 cup white wine
1 lemon (juice and zest)
1 tablespoon butter
1 pound linguini or angel hair pasta
1 tablespoon chopped parsley
Bring a large pot of generously salted water to a boil. Cook pasta in boiling water until just tender.
Put the shrimp on a large plate and pat theme dry with a paper towel. Season shrimp with salt and pepper.
Heat the oil and melt the butter in a pan. Add the red chili pepper flakes. Add the shrimp and saute until cooked, about 1-2 minutes, turn the shrimp over, add garlic and saute about 1 minute.
Remove the shrimp from the pan.
Add the wine and lemon juice and bring to a boil. Simmer the liquid until reduced by about half, about 3-5 minutes. Add the butter, wait for it to melt and turn off the heat. Stir in shrimp. Stir in parsley and toss to coat. Adjust seasoning.
Toss pasta well with shrimp scampi in a large bowl.
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