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Shrimp Scampi
Ingredients
1 1/2 pound jumbo shrimp, shelled and deveined
1/2 cup dry white wine
1/2 teaspoon black pepper
1/4 cup olive oil
3 tablespoons unsalted butter
1/2 teaspoon dried hot red-pepper flakes
2 teaspoons minced garlic
1 tablespoon freshly squeezed lemon juice
2 teaspoons parsley leaves
3/4 lb pasta
Directions
Put the shrimp on a large pie pan or plate and pat them completely dry with
a paper towel. Season the shrimp with salt and pepper.
Heat a large skillet over medium heat.
Add the butter and oil to the skillet.
When the foaming subsides, raise the heat to high, and invert the plate of
shrimp over the pan so the shrimp fall into the pan all at once.
Cook the shrimp, without moving them, for 1 minute.
Add the garlic and cook for 1 minute.
Turn the shrimp over and cook for 2 minutes more.
Transfer the shrimp to a bowl.
Return the skillet to the heat.
Pour in the wine and lemon juice.
Boil the liquid until slightly thickened, about 30 seconds.
Scrape up any browned bits from the bottom of the pan with a wooden spoon.
Stir parsley into the sauce.
Pour the sauce over the shrimp, season with salt and pepper to taste and
toss to combine.
Server over pasta.
Garnish with parmesian cheese.
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