Ingredients
- 4 tablespoons (1/2 stick) butter, unsalted
- 1/2 cup olive oil
- 2 Cloves Garlic, finely chopped
- 1/2 small onion, chopped
- 1 shallot, chopped
- Pinch of crushed red pepper flakes, optional
- 1/4 cup lemon juice, freshly squeezed
- 1/3–1/2 cup dry white wine
- 1/4 cup (plus more for topping) parmesan cheese
- 1–2 tablespoons Italian parsley, chopped
- 1 pound shelled & deveined, tails–on shrimp (defrosted, if using frozen)
- 1 pound spaghetti or linguine pasta
- Sliced lemons, for garnish
Instructions
- Bring a large pot of salted water to boil on the stove. Add the pasta noodles and cook for 7 to 8 minutes (until al dente, or not quite cooked). Drain the pasta and set aside.
- In a large skillet, melt the butter and olive oil together over medium–high heat. Add the garlic, onion and shallot and the pepper flakes and sauté until translucent, approx 3-4 minutes.
- If you love garlic like me, feel free to add more than the 2 cloves. I probably put more like 4 or 5 - but I REALLY love garlic!
- Add the lemon juice and wine to the pan and bring to a boil. Add the shrimp and sauté for about 4 minutes (turn the shrimp once halfway through sauté time).
- Remove the shrimp from the pan; set aside and keep warm.
- Add the cooked pasta to the pan and toss the noodles until they are nicely coated with the sauce. Sprinkle the 1/4 cup of grated parmesan cheese evenly over the top of the pasta and continue tossing the noodles until the cheese is evenly distributed throughout.
- Remove the pasta to a large serving platter. Place the warm shrimp in a heap on top of the pasta and sprinkle the top with parmesan shavings and chopped parsley.
- Garnish the serving platter with lemon slices and serve immediately.
Google Recipe View Microformatting by ZipList Recipe Pluginhttp://shrimpscampipastarecipe.net/shrimp-scampi-pasta-recipe/
Yummy!
