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This shrimp scampi recipe is the best way to make easy look elegant with large shrimp bathed in a garlicky, lemony butter sauce dished up as an appetizer or served as a main with pasta, zucchini noodles, or over rice.

Ingrédients
  

  • 1 pound of pasta such as spaghetti, angel hair or linguine
  • 1 pound of large shrimp
  • 2 tablespoons of olive oil
  • 4 tablespoons of butter
  • 4 cloves of garlic
  • 1/2 tsp. Crushed red pepper flakes
  • 1 tablespoon of extra butter which will be used later
  • 1/2 cup dry white wine
  • 1 lemon juice
  • 2 tbsp. Chopped fresh parsley
  • 1 dried bay leaf
  • 3 tbsp chicken or fish broth optional
  • 1/2 teaspoon ground fresh black pepper
  • 1/2 teaspoon salt for taste

Instructions
 

  • If you still have shrimp in their shells, they will need to be cleaned and deveined before cooking.
  • Cook the pasta in boiling salted water until al dente, drain the water and set aside.
  • Measure and prepare the remaining ingredients before you start cooking as this recipe cooks quickly.
  • Season the shrimp with a little salt and toss to distribute the seasoning evenly.
  • In a large skillet, melt the butter and add the olive oil.
  • Crush the garlic, chop it and add it to the pan. Add the red pepper flakes as well and sauté the garlic and red pepper flakes until the garlic is golden.
  • Add the shrimp to the pan and cook until they turn opaque on one side.
  • Turn all the shrimp over and cook until just opaque on the other side. Remove the shrimp from the pan but leave the butter and garlic behind.
  • Add a little more butter and let it melt.
  • Pour in the white wine, mix and simmer for a few minutes.
  • Add the lemon juice and season the sauce with salt. Return the shrimp to the pan.
  • Cook for about a minute, stir in the parsley and add the cooked pasta. Mix everything and serve.
  • serve it ! and padcook wish you a good taste
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