Shrimp Scampi


  • 1 lb. thin spaghetti
  • 1 lb. shrimp, peeled and deveined
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 tbsp. olive oil
  • 1/4 cup butter, divided
  • 2 tbsp. garlic, minced
  • 1 tbsp. fresh parsley
  • 1 tbsp. fresh basil
  • 1/4 tsp. red pepper flakes
  • 1/2 cup dry white wine (I used pinot grigio)
  • 1/4 cup lemon juice

Add pasta to large pot of boiling water. Cook 6-7 minutes or until al dente.

In large non-stick skillet, heat 2 tbsp. butter and olive oil over medium heat.  Add garlic, red pepper, parsley and basil; saute 3 minutes.

Season shrimp with salt and pepper. Add to skillet in an even layer and cook for 1 minute or until you see pink begin to come through. Immediately flip and cook the other side for 1 minute. Remove shrimp from skillet and keep warm.

Add lemon juice and wine to the same skillet.  As mixture comes to a boil, add 2 tbsp. butter. Return shrimp to the skillet. Drain pasta and add that to the skillet as well.  Stir to combine and serve.
by The Savvy Kitchen