Shrimp Scampi

Ingredients

• 1 pound large shrimp, peeled and deveined
• 6 cloves garlic, minced
• 4 tablespoons butter
• 3 tablespoons olive oil
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh parsley, chopped
• 1 pound pasta or 1 pound linguine
• Zest of 1 lemon

Instructions

1. Cook pasta according to package directions. Drain and set aside.
2. Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
3. Add minced garlic and red pepper flakes. Sauté for 30 seconds until fragrant.
4. Add shrimp to the skillet and cook for 1-2 minutes per side until they start to turn pink.
5. Pour in white wine and lemon juice. Stir well.
6. Add remaining 2 tablespoons butter and stir until melted.
7. Season with salt and black pepper.
8. Cook for 2-3 minutes until shrimp are fully cooked and opaque throughout.
9. Remove from heat and stir in fresh parsley and lemon zest.
10. Serve shrimp and sauce over cooked pasta.

Notes

• Pat shrimp dry with paper towels before cooking for better searing
• Do not overcook shrimp as they become tough and rubbery quickly
• Fresh shrimp are best, but thawed frozen shrimp work well too
• Use a large skillet to avoid overcrowding the pan
• Serve immediately while the sauce is hot and shrimp are tender
• Store leftovers in an airtight container for up to 2 days