Shrimp Scampi

INGREDIENTS

9 oz pasta, I recommend fresh pasta like ‘Rana’ brand, but feel free to use dry past too.

Salt & freshly ground pepper to taste

1 pounds large shrimp, peeled and deveined

8 tblsp unsalted butter

1 small shallot, finely chopped

4 garlic cloves, thinly sliced

1/2 teaspoon crushed red pepper flakes

1 cup dry white wine (I used ‘Josh’ brand Saviughn Blanc)

1/2 cup parsley, finely chopped

¼ cup finely chopped chives

1/2 lemon

DIRECTIONS

1. Cook pasta in a large pot of salted water until al dente. Drain, toss with a healthy drizzle of olive oil

2. Season shrimp with salt and pepper; set aside

3. Heat butter in a large skillet over medium–high heat until butter is melted and foamy, about 2 minutes. Add the onion and garlic. Cook, stirring occasionally until the onion has softened and starting to brown on the edges and the garlic is completely softened, 4–6 minutes. Add crushed red pepper flakes.

4. Add shrimp and toss butter until the shrimp is bright pink on the outside and starting to curl up. Add white wine & season with salt and pepper. Let sauce simmer too cook the alcohol out of the wine and finish cooking the shrimp (sauce will go from tasting like alcoholic wine to tasting like wine infused butter w/o the alcohol bite). Squeeze in some lemon to your liking.

5. Add the cooked pasta to the pot with the butter and shrimp.  Toss it together and add in the chopped parsley, chives. Toss until all noodles are coated with delicious sauce!

6. Squeeze a little lemon over everything and add some finishing herbs (the parsley and chives) before serving