Bambina's lemony garlic shrimp scampi pasta (FOX19 NOW)
Bambina's Lemony Garlic Shrimp Scampi Pasta
Cook:5 min ( not including cooking pasta)
3/4 pound pasta (fettuccini, linguini, angel hair, spaghetti)
3 tablespoons butter
2 1/2 tablespoons good olive oil (infused with garlic optional
1 1/2 tablespoons minced garlic (4 cloves)
1 tablespoon minced shallot
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 chopped fresh flat leaf parsley
1/2 fresh squeezed lemon juice
1/4cup dry crisp white wine (unoaked)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Cook the pasta to al dente and set aside.
Season the shrimp on both sides with seafood seasoning while heating a medium non -stick sauté pan.
Sear the shrimp on one side for about a minute in garlic infused olive. oil. Flip the shrimp over add the shallots and wine. Let it reduce.
Once it has reduced (about 30 seconds to a minute) add the garlic, butter, parsley, basil and a squeeze of lemon and remove from the heat. The heat of the pan will melt the butter without overcooking the butter and herbs.
In separate sauté toss the pasta in a light coating of garlic infused olive oil, red pepper flakes, and Parm cheese.
Plate the pasta and top it with the shrimp and lemony garlic scampi sauce. Garnish with parsley and finely shredded parmigiano reggiano.