Monday, March 22, 2010

Shrimp Scampi

This is the third version of shrimp scampi that I've made and posted on my blog.  There are so many different variations out there.

Shrimp Scampi
Adapted from blogger Annie Eats

1/2 lb thin spagetti
4 Tbsp salted butter
2 Tbsp olive oil
2 Tbsp minced garlic
1 lb shrimp, peeled and deveined
1-1/2 tsp kosher salt
1/4 tsp pepper
4 Tbsp chopped flat leaf parsley
1/4 cup freshly squeezed lemon juice (2 large lemons)
1/2 heaping tsp red pepper flakes

Bring a large pot of salted water to boil.  Cook the pasta according to the package directions.  Meanwhile, in a 12-inch skillet, melt butter and olive oil over medium heat.  Add the garlic and saute for 1 minute, just until golden and fragrant.  Add the shrimp to the pan in an even layer and season with salt and pepper.  As soon as the down-facing side of the shrimp turns pink, flip with tongs to cook the second side evenly.  As soon as the shrimp is pink and opaque, remove the pan from the heat.  Stir iin the parsley, lemon juice, and red pepper flakes.  As soon as the pasta is cooked, drain and return to the pot.  Add the sauce to the pot, and toss to combine.  Serve immediately in warmed bowls.

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