Shrimp Scampi
Instructions
- 1
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- 2
While pasta cooks, pat shrimp dry with paper towels and season with salt and pepper.
- 3
Heat butter and olive oil in a large skillet over medium-high heat until butter melts and begins to foam.
- 4
Add shrimp in a single layer and cook for 1-2 minutes per side until pink and just cooked through. Transfer shrimp to a plate.
- 5
Reduce heat to medium and add garlic and red pepper flakes to the same pan. Sauté for 30 seconds until fragrant.
- 6
Pour in white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Let simmer for 2 minutes.
- 7
Return shrimp to the pan along with any accumulated juices. Add drained pasta and toss everything together.
- 8
Add pasta water a little at a time until you reach desired sauce consistency.
- 9
Remove from heat and toss with fresh parsley and lemon zest. Adjust seasoning with salt and pepper.
- 10
Serve immediately with extra parsley and lemon wedges on the side.
Chef's Note
"The key to perfect scampi is not overcooking the shrimp - they should be just pink and curled. Save that pasta water! Its starch helps create a silky sauce that clings to every strand of pasta."
