I love shrimp scampi. This recipe is from Tyler Florence and The Food Network with a few liberties of my own. I cleaned 12 fresh Gulf large shrimp. Sauted 1 large diced onion and 5 cloves of minced garlic in 2 tbs butter and 1 tbs OO and 1/4 tsp red pepper flakes until onions were clear. Prepaired the pasta in a large pot of water with 2 tbs OO( about 6-8 min ), drain and reserve 1 c of the water. Added the shrimp to the onion mixture and seasoned with salt and pepper, cooked until the shrimp turned pink ( about 2-3 min ). Remove the shrimp and set aside, add 1/2 c dry white wine and juice of 1 lemon, heat to a boil and add 2 tbs butter and 2 tbs OO. When butter has melted add shrimp back to the pan with 1/4 c chopped parsley, then add to the cooked pasta with the reserved pasta water, stir well and heat and season to taste. Serve immediately.
I served this with a Cesar salad, chibatta bread and a good glass of Merlot wine.
