Shrimp Scampi
- 2 tbsp butter
- 2 tbsp extra-virgin olive oil
- 1/2 yellow onion, diced
- 4 cloves garlic, smashed and chopped
- 1/2 pound large shrimp, peeled and deveined
- 1/4 cup white wine like pinot grigio
- 1 lemon
- 2 dashes hot sauce (tobasco, to taste)
- 1/2 box angel hair pasta
- fresh basil and/or parsley, chopped, to taste
- parmesan cheese, grated
- Boil water for pasta and have it ready (add a big handful of salt). Get out a large skillet. Cut the lemon into quarters
- Heat olive and 1 tbsp butter in large skillet over medium heat.
- Add onions and cook for two or three minutes, until transluscent. Add garlic in last minute or so of cooking (should smell good but not burn).
- Add shrimp, stir and cook for a couple minutes (shrimp should just turn pink and not curl up yet.) Squeeze in lemon juice from half the lemon. Add wine, 1 tbsp butter, salt and pepper, and hot sauce (if using). Stir and reduce heat to low.
- Add the pasta to the boiling water, cook the pasta until al dente, 1 minute less than the suggestion on the box.
- Save a cup or two of pasta water and drain pasta. Add pasta to skillet with shrimp and stir. Add a splash of pasta water (more if needed to make a sauce).
- Top with grated parmesan and minced herb(s), serve with slice of lemon on side.
