Shrimp Scampi

Ingredients

• 1 pound large shrimp, peeled and deveined
• 8 oz linguine or spaghetti
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1/2 cup dry white wine
• 1/4 cup chicken broth
• Juice of 1 lemon
• Zest of 1 lemon
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter

Directions

1. Cook the pasta according to package instructions until al dente.  Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add shrimp and cook for 1-2 minutes per side until they start to turn pink. Remove shrimp from the skillet and set aside.
3. In the same skillet, add minced garlic and red pepper flakes. Sauté for about 30 seconds until fragrant.
4. Pour in the white wine and chicken broth, scraping the bottom of the skillet to deglaze. Allow the liquid to simmer for 2-3 minutes to reduce.
5. Stir in lemon juice and zest, then add the cooked shrimp back to the skillet. Cook for an additional 2-3 minutes until the shrimp are fully cooked.
6. Add cooked pasta to the skillet, tossing to coat in the sauce. If needed, add a bit of pasta water to achieve your desired consistency.
7. Stir in butter and chopped parsley. Season with salt and black pepper to taste.
8. Serve the shrimp scampi over the pasta, garnished with additional parsley and lemon slices if desired.

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