This shrimp scampi recipe is super easy to throw together for a quick meal idea. This is one supper none of your family is going to want to miss out on! Even, if they are out fishing LOL
Interesting. Shrimp scampi just reminds me of pigging out. What does it remind you of?
Ingredients
4 Tablespoons Land O Lakes Butter
2 Tablespoons Bertolli Olive Oil
1/2 whole Medium Onion, Finely Diced
4 cloves Garlic Cloves, Minced Or Pressed
1 pound Large Shrimp, Peeled And Deveined
1/2 cup Holland House White Wine
2 whole Lemons
4 dashes Frank’s Hot Sauce (I Used Tabasco; More To Taste)
Salt And Freshly Ground Black Pepper, To Taste
8 ounces, weight Barilla Fettucini Pasta
Chopped Fresh Basil To Taste
Chopped Fresh Parsley, To Taste
1/2 cup Kraft Grated Parmesan Cheese
Instructions
Boil water for pasta; have it ready.
Heat olive oil and melt butter in large skillet over medium heat. Add onions and garlic and cook for two or three minutes, or until onions are translucent. Add shrimp, then stir and cook for a couple of minutes. Squeeze in lemon juice. Add wine, butter, salt and pepper, and hot sauce. Stir and reduce heat to low.
Throw angel hair pasta into the boiling water. Cook until just done/al dente. Drain, reserving a cup or two of the pasta water.
Remove skillet from heat. Add pasta and toss, adding a splash of pasta water if it needs to be thinned. Taste for seasonings, adding salt and pepper if needed.
Top with grated Parmesan and minced parsley and serve immediately.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: I like to sprinkle a little lemon juice over my shrimp scampi for even more flavor.