Easy Shrimp Scampi with Pasta

You just can’t get any easier than this folks. I think it might have taken me all of 15 minutes from start to finish.  Easy enough to serve any time and yet fancy enough to serve your dinner guests.  I love this recipe and make it often.  By the way, leftovers are even better!

Easy Shrimp Scampi with Pasta

8 ounces pasta (linguine, spaghetti, angel hair)

2 tablespoons butter

2 tablespoons olive oil, divided

1 pound large shrimp, peeled and deveined

4 cloves garlic, minced

1/8 teaspoon crushed red pepper flakes, or more to taste

1/4 cup chicken stock (or use Chardonnay wine)

1/4 cup freshly squeezed lemon juice

1 teaspoon salt

¼ teaspoon black pepper

Zest of 1 lemon

2 tablespoons chopped fresh parsley leaves

1/2 cup freshly grated Parmesan

Shaved or grated Parmesan for garnish, optional

Cook the pasta according to package directions.  Remove from heat and drain well.

In a large skillet melt the butter and the olive oil over medium heat. Add the garlic and stir until just fragrant. 

Add shrimp in a single layer and sprinkle with salt and pepper. Sauté until shrimp just turn pink (about 2 min each side); don't overcook or shrimp will turn rubbery.

Stir in wine or chicken stock along with the lemon juice and season with salt and pepper, to taste.  Simmer for 2-3 minutes.  Add drained pasta, the lemon zest and parsley. Drizzle with additional extra virgin olive oil and toss well. 

Serve immediately, garnished with shaved or shredded Parmesan, if desired.

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