Shrimp Scampi
Ingredients:
1 pound large shrimp, peeled and deveined
4 tablespoons unsalted butter
3 tablespoons olive oil
4 cloves garlic, minced
¼ teaspoon red pepper flakes (optional for a bit of heat)
½ cup cooking white wine
½ cup heavy cream
1 lemon (zested and juiced)
¼ cup fresh basil, chopped
Mom’s Spice to taste
8 ounces linguine or your favorite pasta
Grated Parmesan cheese for serving (optional)
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
Prepare the Shrimp Scampi:
In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat.
Add the shrimp to the skillet, seasoned with Mom’s Spice. Cook for 2-3 minutes on each side until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
Make the Sauce:
In the same skillet, add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil.
Add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the white wine (or chicken broth) and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Let it reduce slightly, cooking for about 2 minutes.
Add the lemon zest and lemon juice. Stir to combine.
Combine and Serve:
Add the cooked pasta to the skillet, tossing everything together. If the sauce is too thick, add some of the reserved pasta water to reach your desired consistency.
Taste and adjust seasoning with salt, pepper, or lemon juice if needed.
Garnish and Serve:
Serve the shrimp scampi hot, garnished with additional chopped basil and a sprinkle of grated Parmesan cheese if desired.
