Shrimp Scampi

Shrimp scampi is one of my favorite shrimp dishes.  I love the simple flavors of the dish and the quickness with which I can have it on the table.  It is also a very simple dish to prepare, yet elegant enough to serve for company.  The key to this dish, though, is to make sure all the prep work is done prior to turning on the stove.

Since the entire dish cooks in less than 10 minutes, I like to make sure I have everything ready to throw in the pan before I even start heating up the pan.  I chop the parsley, mince the garlic, thaw the shrimp, and measure out the other ingredients while bringing the water for the pasta to a boil.  Once the water is boiling, I heat the skillet for the shrimp.  As soon as I drop the noodles into the water, I place the butter in the skillet and start melting it.  By the time the noodles are done, the shrimp and everything else have been added to the pan, cooked through, and are ready to serve over the pasta.

The end result is a vibrantly flavored shrimp dish that is light enough for a summer dinner, or can be served as a first course at a dinner party.


Shrimp Scampi

6 oz angel hair pasta, cooked
1 lb raw colossal shrimp, peeled and deveined
1 Tbsp butter
2 Tbsp olive oil
2 cloves garlic, minced
1/2 to 1 tsp crushed red pepper flakes
1/2 cup white wine
Juice of 1/2 lemon
2 Tbsp chopped fresh parsley
Grated Parmesan cheese (optional)

Place large skillet over medium-high heat.  Add oil and butter and heat until butter melts and stops foaming.  Add garlic and red pepper flakes.  Cook for 30 seconds, or until garlic is softened.

Add white wine, then shrimp.  Spread shrimp into single layer and cook for 3 minutes, or until shrimp are nearly opaque.

Turn shrimp over and cook 1 minute longer.  Add lemon juice and parsley to pan.  Serve immediately over angel hair.  Spoon sauce over shrimp.  Top with Parmesan cheese, if desired.