1poundPrepared pasta (Angel Hair, Linguine, Spaghetti)regular or gluten-free: cooked al dente according to package directions
1 poundlarge or jumbo uncooked Shrimppeeled and deveined, tails on or off
1/2cupdry white wine or Chicken Broth
juice of 1 lemon
1/8teaspoonRed pepper flakes
Salt & pepperto taste
Combine the olive oil and butter in a large skillet over medium-high heat. Allow the butter to melt.
Add the garlic and cook until fragrant, about 30-60 seconds.
Add shrimp. Cook 1-2 minutes per side (until shrimp is pinkDon’t overcook shrimp. Transfer shrimp to a plate and tent with foil to keep warm.
Pour the white wine (or broth), lemon juice and red pepper flakes into the skillet. Cook until the sauce has reduced by half (should take just a few minutes).
Return the shrimp to the skillet along with the parsley. Stir to combine. Spoon over the prepared pasta and serve!NOTE: for extra richness an addition 2 tablespoons of butter can be stirred into the sauce at the end before removing the shrimp from the skillet.
Garnish with some lemon slices or lemon zest if desired.
The nutritional information is for the shrimp scampi only not pasta or rice to serve it on.