Shrimp Scampi

My parents are the best. When I came to visit over Labor Day weekend, they sent me home with some beautiful jumbo shrimp that they had picked up on the gulf. I had only ever cooked with frozen, shelled, deveined shrimp so it was fun and slightly horrifying to remove the shells (and legs! omg the legs) and veins myself. 

However, I have to say- it was totally worth it. Fresh shrimp are fantastic. And this perfect pasta dish is a great way to showcase shrimp. 

This simple recipe goes from prep to table in thirty minutes or less. It is super tasty and quite beautiful! This is a perfect weeknight meal to cram between volleyball practice and bible study (or between class and my night shift!). 

Serve alongside a pretty salad and garlic bread for a meal that it sure to satisfy everyone.

What You'll Need:

4 Tablespoons Butter
2 Tablespoons 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 White Wine
2 whole Lemons
1 tsp Hot Sauce 
 Salt And Freshly Ground Black Pepper, To Taste
8 ounces, weight Angel Hair Pasta
 Chopped Fresh Basil To Taste
 Chopped Fresh Parsley, To Taste
1/2 cup Grated Parmesan Cheese

What To Do:

Boil water for pasta.

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.

Recipe from The Pioneer Woman