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.

Ingredients:
8 oz. thin spaghetti or angel hair pasta

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

1/2 cup dry white wine

Juice of 1/2 a lemon, about 1 tbsp.

1 scallion, thinly sliced

1 tsp. kosher salt
1 tsp. black pepper
1/8 tsp. red pepper flakes
2 tbsp. chopped Italian or flat leaf parsley

Grated Parmesan cheese (optional)

1. Cook the pasta according to package instructions; drain & set aside.

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

3. Add the shrimp and toss briefly; add the wine and continue cooking for another 1-2 minutes or until the shrimp is just cooked through; stir in the lemon juice and chopped scallions.

5. Add the reserved pasta and toss gently to combine. Season with salt, black pepper and red pepper flakes. Turn off the heat and stir in the chopped parsley.

5. Plate and serve with lemon wedges on the side; garnish with a little grated Parmesan, if desired.

 Minced garlic, chopped parsley and lemon.

 Heat the butter and olive oil in a skillet; add the garlic and saute for 10-20 seconds 

(do not brown).

 Add the shrimp; toss and cook 1-2 minutes or until the shrimp is just cooked through; 

stir in the wine.

 Add the cooked pasta and chopped parsley and stir to combine.