Shrimp Scampi with Pasta

This classic and simple shrimp dish can be served as is or with bread or pasta. I myself like serving it with pasta which, IMHO, is the perfect complement to that awesome sauce of butter, olive oil, garlic and white wine. The addition of capers, red onion and scallion is not traditional and can be omitted, but I think they add another dimension of flavor.  Another version I've tried at Temecula's Ponte Winery includes chopped fresh tomatoes and asparagus shreds - really delicious and something I'd like to replicate one of these days.

Ingredients:
8 oz. linguine, thin spaghetti or angel hair pasta

1 lb. large shrimp, peeled & deveined, patted dry with paper towels
4 tbsp. unsalted butter
1/3 cup olive oil
8 cloves garlic, minced

1/4 cup thinly sliced red onion

1/2 cup dry white wine

1/4 cup reserved pasta water

Juice of 1/2 lemon, about 1 tbsp.

1 tbsp. capers

2 scallions, thinly sliced (optional)

2 tbsp. chopped Italian or flat leaf parsley

1 tsp. kosher salt

1 tsp. black pepper
1/4 tsp. red pepper flakes

Chopped parsley for garnish

Grated Parmesan cheese (optional)

1. Cook the pasta according to package instructions; reserve 1/4 cup of the pasta water. Drain the pasta & set aside.

2. Heat 3 tbsp. of the butter and olive oil over medium heat in a large skillet. Add the minced garlic and red onion and saute for 10-20 seconds (do not brown).

3. Add the shrimp and toss briefly; add the wine and continue cooking for another 30 seconds or until the shrimp is just cooked through; remove the shrimp with a slotted spoon and set aside. 

4. To the sauce in the pan, add the reserved pasta water, lemon juice, capers, scallions and parsley and cook 2-3 minutes or until the sauce has reduced by half. 

5. Add the cooked pasta to the sauce and toss gently to combine. Stir in the shrimp and all of its juices; season with salt, black pepper and red pepper flakes. Turn off the heat and stir in 1 tbsp. butter. Taste and adjust seasonings as needed. 

6. Plate and serve with a little grated Parmesan, if desired. Garnish with extra chopped parsely.

 Minced garlic, chopped parsley and lemon.

 Heat the butter and olive oil in a skillet; add the garlic & red onion and saute for 10-20 seconds (do not brown).

Add shrimp and toss briefly.

 Stir in the wine and simmer about 30 seconds or until the shrimp just start to turn pink; remove the shrimp with a slotted spoon and set aside.

Add the reserved pasta water, lemon juice, capers, scallions and parsley and cook 2-3 minutes or until the sauce has reduced by half.

 Add the cooked pasta, reserved shrimp and any juices, chopped parsley, salt, pepper & red pepper flakes; toss gently to combine. 

Stir in 1 tbsp. of unsalted butter.

Garnish with additional parsley and Parmesan cheese, if desired.