You know when you eat something really good at a restaurant and then you keep going back to order the same thing over and over but then one day that perfect dish is completely different and leaves you quite disappointed because someone in that restaurant kitchen decided to change or mess with your favorite dish. That happened to us with Shrimp Scampi. So we decided to make our own.
- 1/2 cup olive oil
- 1 pound peeled and deveined large shrimp
- 8 garlic cloves, left unpeeled and forced through a garlic press
- 1/2 teaspoon dried hot red-pepper flakes
- 1 cup dry white wine
- 2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 stick unsalted butter
- 1 pound uncooked fettuccine
- 1/2 cup chopped fresh flat-leaf parsley
Cook pasta according to package directions.
While pasta is cooking, heat oil in a heavy skillet over moderately
high heat until just hot and but not smoking, add shrimp, turning
over once, until just cooked through, about 2 minutes, using a
slotted spoon remove shrimp and place in a bowl.
Add garlic, red pepper flakes, pepper to oil remaining in skillet
along with wine, salt, and and cook for 1 minute over high heat,
stirring occasionally. Add butter to skillet, stirring until
melted, and stir in shrimp. Remove skillet from heat.
Reserve 1 cup pasta-cooking water, then drain pasta in a
colander. Toss pasta well with shrimp mixture and parsley in large
bowl, adding some of reserved cooking water if necessary to
Adapted from epicurious.com