Ingredients
Scale
- 1 pound of large shrimp, peeled and deveined
- 4 garlic cloves, minced
- 1 shallot, chopped
- 1 tablespoon of unsalted butter
- 1 tablespoon of pure olive oil
- ½ cup of white wine, preferably pinot grigio (can substitute chicken broth)
- ¼ cup of grated Romano or parmesan cheese (optional)
- Dash of fresh lemon juice
- 1/2 teaspoon of crushed red pepper
- Salt, black pepper, paprika, to taste
- Chopped fresh parsley for garnish
Instructions
- Season the shrimp with salt, pepper, paprika, and crushed red pepper. Set aside.
- Boil a large pot of water for the pasta. Add in any type of pasta once water has come to a rolling boil and been salted generously. (I prefer using angel hair pasta)
- While waiting for the water to boil, melt the butter over medium heat in a large pan. Add olive oil, chopped shallot, and crushed red pepper flakes. Sauté until the shallot becomes translucent.
- Add shrimp to the pan and cook until each side turns pink, about 2-3 minutes per side. The shrimp doesn’t need to be fully cooked at this stage.
- Add garlic and let it toast for about a minute.
- Pour in the white wine (or chicken stock) and a dash of lemon juice. Add grated Romano cheese and stir to combine.
- Increase the temperature to medium-high heat and let the wine start to bubble up. Reduce heat to a simmer and cover the pan with a lid.
- While the shrimp scampi sauce is simmering, cook the pasta according to the package instructions. Drain the pasta.
- Remove the lid from the pan and add the cooked pasta directly into the buttery sauce. Stir to coat the pasta with the sauce.
- Serve the shrimp scampi with a sprinkle of chopped parsley and grated cheese on top. Enjoy!