Shrimp Scampi

Cook pasta in salted water until 1 minute short of what the package specifies for al dente. This should be approximately 8 minutes but see package cook times. When it’s done, drain the pasta but first reserve 2 cups of the pasta water for later use.

While pasta cooks heat butter and olive oil in a saute pan over high heat. Add shallot and saute until lightly browned. Add lemon zest, red pepper flakes and shrimp. Cook shrimp until almost pink on 1 side (about 2-3 minutes) then turn it over and cook for another minute on the other side. When shrimp are almost cooked (they should still be a bit translucent) remove the mixture from the skillet into a bowl and set aside.

Add 1 1/2 cups of the reserved pasta water, white wine, and the pasta to the pan that the shrimp was in and toss to coat. Cook for about 1-2 minutes over medium low heat, covered with a lid until most of the liquid has been absorbed and a sauce has formed*. Add parsley and the shrimp mixture. Cook for another minute or so, to finish cooking the shrimp.

Plate it, squeeze fresh lemon juice over the top and top with parmesan.

* Hint if pasta is too dry from over cooking add 1/4 cup additional pasta water.