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 scallion is not traditional and can be omitted, but I think it adds another dimension of flavor. For a slightly creamier version, I like to add a couple wedges of Laughing Cow cheese. Why for you ask? Because, I didn't have Parmesan cheese the last time I made this dish but did happen to have a ton of Laughing Cow in the frig after a Costco run. So why not? In this case, serendipity spawned something really delicious. 

Ingredients:
8 oz. linguine or thin spaghetti 

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

1/2 cup dry white wine

1/4 cup reserved pasta water

Juice of 1/2 lemon, about 1 tbsp.

2 scallions, thinly sliced (optional)

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

1-2 wedges of Laughing Cow cheese (optional)
2 tbsp. chopped Italian or flat leaf parsley

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 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, 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 and 1 tbsp. of butter; season with salt, black pepper and red pepper flakes. Turn off the heat and stir in the chopped parsley. 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 and saute for 10-20 seconds 

(do not brown).

 Add the shrimp; toss and cook 30 seconds or until the shrimp just starts to turn pink; 

stir in the wine.

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