Lot’s of butter and lot’s of garlic!
Shrimp Scampi with Pasta
Kosher salt and fresh-ground pepper, to taste
1-pound dry pasta (spaghetti, linguine or fettuccine)
1/4 cup olive oil
1 stick unsalted butter
12 cloves garlic, sliced
2 pounds shrimp, peeled and deveined
1 cup white wine
2 lemons, juiced
2 tablespoons red Chile flakes
2 tablespoons chopped fresh parsley
Bring a pot of heavily salted water to a boil. Add the pasta, give it a stir and cook until al dente.
Meanwhile, heat a large sauté pan over medium heat. Add the oil, butter, garlic and salt. Sweat the garlic for 2 minutes. Add the shrimp, season with salt and pepper and cook while stirring, about 1 minute. Add the wine, lemon juice and Chile flakes and cook until the shrimp are just cooked through, 3 to 5 minutes.
Reserve some of the pasta water, then drain the spaghetti. Add the spaghetti and a little of the reserved pasta water to the pan with the shrimp and toss to combine. Toss in the parsley and serve.