Shrimp scampi with angel hair
Shrimp scampi is such a classic. And such a crowd pleaser, for a reason. Shrimp sautéed with lots of garlic in butter and EVOO is just so dang good.
Throw this over pasta and dinner is served.
XO, km
THE DISH:
shrimp scampi over angel hair | serves 6
THE STUFF:
1 lb angel hair pasta
4 tbsp unsalted butter, divided
4 tbsp EVOO, divided, plus more to drizzle
1 shallot, minced
4 cloves garlic, minced
1 lb large shrimp, shelled and deveined, tail left intact
Kosher S+P
1/3 cup chicken broth (or white wine)
Juice of 1/2 lemon
1/4 cup chopped basil
Lots and lots of grated Parmesan
THE HOW-TO:
Cook the pasta in salted water, according to package directions. Drain and set aside.
In a large skillet, over medium-high heat, warm 2 tbsp butter and 2 tbsp EVOO. Add the shallot and garlic and sauté until soft, about 3 minutes. Season the shrimp well with S+P and add to the pan. Cook just until opaque throughout, 2-3 minutes per side. Transfer the shrimp to a plate.
Add the chicken broth and lemon juice to deglaze the pan for about 2 minutes. Add the remaining 2 tbsp butter and 2 tbsp EVOO. Toss the pasta into the pan and coat in the sauce. Add the basil and a heaping 1/3 cup of Parmesan cheese and toss to combine. Add the shrimp to the pasta and serve with one last drizzle of EVOO and extra Parmesan on the side.