SHRIMP SCAMPI PASTA
PREP: 15 min. COOK: 25 min. TOTAL: 40 min.
INGREDIENTS:
1 lb. pasta
4 tbsp. butter
4 tbsp. extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
3 cloves garlic, minced
Pinch red pepper flakes, optional
1 lb. shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup finely chopped parsley leaves
INSTRUCTIONS:
Bring a large pot of water to a boil on the stove. Add a generous amount of salt and the pasta. Stir to make sure the pasta separates. Cook the pasta until al dente or according to the instructions on the box.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.
Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm.
Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil.
Serve & enjoy!