Olive Garden Shrimp Scampi Recipe
This recipe is quick, easy, and uses simple ingredients you likely already have on hand.One important piece of advice: don't overcook the shrimp.Shrimp cook very quickly, so keep an eye on them to ensure they stay tender and juicy.I love this dish because it's packed with flavor from the garlic, butter, and white wine sauce, and the addition of asparagus and tomatoes adds a nice pop of color and freshness.Use fresh garlic and good-quality white wine to make the sauce shine!
Ingredients
- 1 lb Shrimp medium, raw, deveined
- 1 lb Angel Hair Pasta
- 4 tbsp Butter
- 3 tbsp Olive Oil
- 1/2 cup Dry White Wine
- 3 cloves Garlic minced
- 1/2 tsp Red Pepper Flakes
- 1 Lemon juiced
- 1/4 cup Parsley chopped
- 1/4 cup Parmesan Cheese grated
- Salt and Pepper to taste
Instructions
- Bring a large pot of salted water to a boil.
- Add the angel hair pasta and cook until al dente, about 4-5 minutes.
- Drain the pasta, reserving 1/2 cup of pasta water.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the shrimp, season with salt and pepper, and cook until pink, 2-3 minutes per side.
- Remove shrimp from the skillet and set aside.
- In the same skillet, add the remaining olive oil and minced garlic.
- Cook until garlic is fragrant, about 1 minute.
- Add the white wine and red pepper flakes to the skillet.
- Simmer for 2-3 minutes.
- Add the butter and lemon juice, stirring until the butter is melted.
- Add the cooked pasta and shrimp back into the skillet.
- Toss to combine, adding reserved pasta water if the sauce seems dry.
- Remove from heat and stir in chopped parsley and grated Parmesan cheese.
- Serve immediately.
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